Pea Shoots with Shredded Chicken
A Sichuan-style dish combining flash-fried chicken shreds with pea shoots in a lightly starch-thickened sauce, yielding a tender, silky, and refreshing finish.
Ingredients
Pea shoots (water squeezed out)
400g
Shredded chicken
135g
Egg white
1
Shaoxing wine
3 tsp
Wet cornstarch (used in portions)
3 tsp
White pepper
1 tsp
Sesame oil
1 tsp
MSG
1 tsp
Vegetable oil (for blanching)
0.5 tbsp
Fine salt
3 tsp
Vegetable oil (for stir-frying pea shoots)
3 tsp
Superior stock
1 tbsp
Instructions
1
Step 1
First, toss the shredded chicken with the egg white and wet cornstarch.
2
Step 2
Heat oil in a wok to about 30% hot, add the water-squeezed pea shoots, thicken with half of the wet cornstarch, then transfer to a plate.
3
Step 3
Add 0.5 tbsp of oil to the wok and heat to about 30% hot. Blanch the shredded chicken until cooked, then drain in a strainer.
4
Step 4
Return the wok to the heat, add the Shaoxing wine and superior stock, sprinkle in the fine salt and white pepper, and thicken with the remaining wet cornstarch. Add the blanched shredded chicken, drizzle in hot oil, MSG, and sesame oil, toss to combine, and serve over the pea shoots.
