Small Stir-Fried Chicken
Bright orange-red in color, with a lightly tangy aroma, tender and refreshing on the palate, and mildly spicy with a sweet finish.
Ingredients
chicken thigh meat (boneless, pounded, scored, cut into strips)
300 g
celtuce (cut into strips, salted then rinsed)
50 g
pickled chili (cut into sections)
15 g
celery shoots (cut into short segments)
25 g
salt
5 g
cooking wine
20 g
scallion (cut into horse-ear shape)
15 g
soy sauce
10 g
vinegar
5 g
white sugar
10 g
monosodium glutamate
0.5 g
fresh broth
50 g
bean starch (water-slurried bean starch)
25 g
lard
50 g
ginger (sliced)
10 g
garlic (sliced)
10 g
Instructions
1
Prep Ingredients
Remove bones from chicken thighs, pound flat, score in a diamond pattern, cut into 5 cm long and 1 cm wide strips, place in a bowl, add salt, cooking wine, water-slurried bean starch and mix well. Cut celtuce into 4 cm long and 0.7 cm wide strips, lightly salt, let rest, then rinse. Cut pickled chili into 2.5 cm long sections, cut celery shoots into short segments, cut scallions into horse-ear shape.
2
Prepare Sauce
Mix soy sauce, vinegar, white sugar, salt, cooking wine, monosodium glutamate, water-slurried bean starch, and fresh broth to make the thickening sauce.
3
Stir-Fry
Place wok over high heat, add lard and heat to approximately 150°C, add chicken and stir-fry to separate the pieces, add pickled chili, ginger, and garlic slices, stir-fry until fragrant, then add celtuce, celery shoots, and scallions, stir to combine, pour in the thickening sauce, cook until the sauce reduces and oil glistens, transfer to a serving plate and serve.
