Pine Nut 'Chicken' Rice
Diced wheat gluten is batter-coated and briefly oil-blanched, then stir-fried with pine nuts and green and red bell peppers, seasoned with Pixian chili paste.
Ingredients
wheat gluten (cut into rice-grain-sized pieces)
125 g
roasted pine nuts
50 g
green bell pepper (cut into rice-grain-sized pieces)
25 g
red bell pepper (cut into rice-grain-sized pieces)
25 g
cooked winter bamboo shoots (cut into rice-grain-sized pieces)
40 g
rehydrated shiitake mushrooms (cut into rice-grain-sized pieces)
40 g
Pixian chili paste
20 g
fine salt
1 g
soy sauce
5 g
MSG
2 g
minced ginger
1 g
sugar
5 g
aromatic vinegar
6 g
Shaoxing wine
2 g
sesame oil
5 g
chili oil
5 g
refined cooking oil
75 g
dry cornstarch (for coating)
to taste
stock
to taste
cornstarch slurry (for thickening)
to taste
Instructions
1
Step 1
Cut the wheat gluten into rice-grain-sized pieces and place in a bowl. Add the fine salt, MSG, minced ginger, and dry cornstarch, and mix well to coat. Separately dice the shiitake mushrooms, winter bamboo shoots, green pepper, and red pepper into rice-grain-sized pieces.
2
Step 2
Heat the cooking oil in a wok to about 130 °C (40% hot). Add the gluten "chicken rice" pieces and gently stir to separate them with a spatula. When they turn a jade-white color, remove and drain.
3
Step 3
Leave a small amount of oil in the wok. Add the Pixian chili paste and stir-fry until red oil separates out. Add the shiitake dice, green pepper dice, red pepper dice, soy sauce, stock, sugar, MSG, and minced ginger. Bring to a boil and thicken with the cornstarch slurry.
4
Step 4
Finally add the gluten "chicken rice", pine nuts, sesame oil, chili oil, aromatic vinegar, and Shaoxing wine. Toss the wok to combine, plate up, and serve immediately.
