Pounded Chicken Slices
Thinly pounded chicken breast is briefly stir-fried with winter bamboo shoots and white fungus, producing an elegantly colored dish with a tender texture.
Ingredients
Chicken breast (cut into 1.5 cm cubes)
400 g
Water chestnut flour (spread on the work surface for pounding the chicken)
200 g
Sliced winter bamboo shoots
20 g
Rehydrated white fungus
25 g
Cooked pork lard
25 g
Scallions (cut into horseshoe-shaped pieces)
10
Minced ginger
10 g
Shaoxing cooking wine
25 g
Fine salt
6 g
MSG
1 g
Instructions
1
Prepare and Pound the Chicken
Cut the chicken breast into 1.5 cm cubes and rinse away the blood with cold water. Spread the water chestnut flour over a work surface, place the chicken cubes on top, and gently and evenly pound them into thin slices with a small rolling pin. Shake off the excess flour, then briefly blanch the slices in boiling water until just cooked and remove. Cut the scallions into horseshoe-shaped pieces.
2
Stir-Fry
Place a wok over medium heat and heat the lard until moderately hot. Add the minced ginger, horseshoe-shaped scallions, bamboo shoots, and white fungus, and stir-fry until fragrant. Add the blanched chicken, pour in the Shaoxing cooking wine and salt, and toss to combine. Add the MSG and toss twice, then transfer to a plate and serve.
