Pounded Braised Chicken Slices
A traditional Shandong dish made by pounding chicken breast into thin slices, briefly blanching in oil, then braising with bamboo shoots and dried mushrooms.
Ingredients
chicken breast
300 g
peanut oil
750 g
soaked bamboo shoot slices
50 g
soaked shiitake mushroom slices
50 g
ham slices
50 g
scallion oil
25 g
sesame oil
1 g
dry mung bean starch
25 g
wet starch
20 g
fine salt
5 g
MSG
3 g
Shaoxing wine
15 g
clear broth
750 g
Instructions
1
Step 1
Trim all fat and white tendons from the chicken breast, cut it into large slices 0.4 cm thick, then cut into 2 cm square pieces; sprinkle dry mung bean starch over the chicken slices, pound each slice with a wooden meat mallet until it is 0.15 cm thin. Cut the soaked bamboo shoots, soaked shiitake mushrooms, and ham into thin slices.
2
Step 2
Add peanut oil to the wok, place over medium heat and heat until moderately hot, add the pounded chicken slices and blanch in the oil until cooked through, then remove and drain excess oil.
3
Step 3
Add scallion oil to the wok, place over high heat and heat until very hot, add bamboo shoots and shiitake mushrooms and stir-fry briefly. Add clear broth, fine salt, Shaoxing wine, MSG, and ham slices, bring to a boil. Skim off all surface foam, add the chicken slices, bring back to a boil, then thicken the soup with wet starch to a light, pourable consistency, drizzle with sesame oil, and serve in a soup bowl.
