Pounded and Braised Chicken Slices

Name: Pounded and Braised Chicken Slices
Ingredients: 750 g Chicken breast (remove fat skin and white tendons, slice into 0.4 cm thick large pieces, then cut into 2 cm square pieces); 20 g Yulan slices (magnolia bud slices, cut into thin slices); 20 g Dried shiitake mushrooms (cut into thin slices); 20 g Ham (cut into thin slices); 200 g Peanut oil; 100 g Scallion oil; 4 g Refined salt; 20 g Shaoxing wine; 1 g MSG (monosodium glutamate); 15 g Wet cornstarch; 100 g Sesame oil; to taste Mung bean dry starch (sprinkle on the chicken slices); to taste Clear soup

This Lu (Shandong) cuisine dish boasts a bright, glossy white appearance and tender, silky-smooth texture. The chicken slices are beaten to maximize flavor absorption, delivering a fresh, aromatic, and delicious taste.

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Ingredients

Chicken breast (remove fat skin and white tendons, slice into 0.4 cm thick large pieces, then cut into 2 cm square pieces) 750 g

Yulan slices (magnolia bud slices, cut into thin slices) 20 g

Dried shiitake mushrooms (cut into thin slices) 20 g

Ham (cut into thin slices) 20 g

Peanut oil 200 g

Scallion oil 100 g

Refined salt 4 g

Shaoxing wine 20 g

MSG (monosodium glutamate) 1 g

Wet cornstarch 15 g

Sesame oil 100 g

Mung bean dry starch (sprinkle on the chicken slices) to taste

Clear soup to taste

Instructions

Pounding the chicken slices

Remove the fat skin and white tendons from the chicken breast, slice into 0.4 cm thick large pieces, then cut into 2 cm square pieces. Sprinkle mung bean dry starch over the chicken slices, then use a wooden mallet to pound each chicken slice individually to a thinness of 0.15 cm. Cut the Yulan slices, dried shiitake mushrooms, and ham all into thin slices.

Sliding through oil

Heat peanut oil in a wok to 50% hot (about 125°C), add the pounded chicken slices and slide them through the oil until cooked, then remove and drain.

Braising into the finished dish

Add peanut oil to the wok and heat to 70% hot (about 175°C), stir-fry the Yulan slices and dried shiitake mushrooms, then add clear soup, refined salt, Shaoxing wine, MSG, and ham slices. Bring to a boil and skim off the foam. Add the chicken slices; once it returns to a boil, thicken with wet cornstarch to a flowing sauce, drizzle with sesame oil, and serve in a soup plate.