Pounded Chicken Braised with Winter Vegetables
Chicken slices are pounded thin with a mallet, then braised together with winter bamboo shoots, winter mushrooms, and cured ham for a delicate, tender texture.
Ingredients
chicken breast (trim off fat, skin, and white tendons; slice into 0.4 cm-thick pieces, cut into 2 cm squares, and pound thin)
250 g
winter bamboo shoots (thinly sliced)
20 g
winter mushrooms (thinly sliced)
20 g
ham (thinly sliced)
20 g
cornstarch (sprinkle over the chicken slices to help pound them thin)
to taste
Instructions
1
Pound the Chicken Slices
Trim the fat, skin, and white tendons from the chicken breast. Slice it into 0.4 cm-thick pieces, then cut the pieces into 2 cm squares. Sprinkle the cornstarch over the chicken and pound each piece thin with a meat mallet.
2
Cook the Chicken Slices
Thinly slice the winter bamboo shoots, winter mushrooms, and ham. Heat oil in a wok until medium-hot, add the pounded chicken slices, and cook until just done. Remove the chicken and drain off the excess oil.
3
Braise and Finish the Dish
Add more oil to the wok and heat until hot. Stir-fry the winter bamboo shoots and winter mushrooms, then add stock, salt, cooking wine, monosodium glutamate, and the ham slices. Bring to a boil and skim off the foam. Return the chicken to the wok, simmer until heated through, and thicken the sauce with cornstarch slurry. Drizzle with sesame oil and serve.
