Quick-Fried Chicken Breast with Red Rice Lees
A Fujian-style dish of quick-seared chicken breast with fermented rice lees. The chicken slices are crisp on the outside and tender within, with vibrant color and a rich, aromatic fermented rice flavor.
Ingredients
Chicken breast (remove skin and tendons, cut into thin slices about 1.5 inches long and 1/2 inch wide)
250g
Red fermented rice (for seasoning)
As needed
Fresh mushroom slices (as ingredient)
As needed
Egg white (beaten)
1
Egg yolk (optional)
2
Cooked potato (as ingredient)
As needed
Shaoxing wine (for seasoning)
As needed
Cucumber (for garnish)
As needed
Salt (for seasoning)
As needed
Sugar (for seasoning)
As needed
Clear broth (for cooking)
As needed
Arrowroot starch (for coating)
As needed
Instructions
1
Prepare the chicken breast
Remove the skin and tendons from the chicken breast, wash it, and cut into thin slices about 1.5 inches long and 1/2 inch wide. First toss with salt, then add the beaten egg white and toss, then add the arrowroot starch and toss again.
2
Quick-fry the chicken slices
Heat lard (500g) in a pan over medium-low heat, briefly stir-fry the chicken slices, then remove and drain off the oil.
3
Season with red rice lees (incomplete)
Add the red fermented rice to the oil remaining in the pan and briefly stir-fry over high heat with sugar and wine. Then quickly add the broth, arrowroot starch, chicken slices, and mushroom slices, and stir-fry together (the original recipe is incomplete).
