Snow White Chicken

Name: Snow White Chicken
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 175 g Chicken breast (sinews removed, washed, finely minced); 175 g Egg whites (50 g mixed into chicken paste, 125 g beaten for topping); 50 g Duck fat meat (sinews removed, washed, finely minced); 15 g Minced ham (for garnish); 10 g Minced bok choy leaves (for decoration); 75 g Cooked egg yolk cake (cut into 25 small plum blossom petals); 1 Soaked shiitake mushroom (washed, stem removed, inner flesh trimmed, cut into plum blossom branches); 10 g Cooking wine; 1.5 g Fine salt (1 g mixed into chicken paste, 0.5 g for seasoning); 1.5 g MSG; 20 g Chicken fat (for greasing plates); 15 g Fine dry starch; 10 g Water starch (for thickening); 25 g White sesame seeds (toasted); 15 g Scallion-ginger water

Traditional Korean dish: minced chicken and duck steamed with egg whites, shaped like plum blossoms, with a soft, tender texture and light, delicate flavor.

1h 5m

Easy

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Ingredients

Chicken breast (sinews removed, washed, finely minced) 175 g

Egg whites (50 g mixed into chicken paste, 125 g beaten for topping) 175 g

Duck fat meat (sinews removed, washed, finely minced) 50 g

Minced ham (for garnish) 15 g

Minced bok choy leaves (for decoration) 10 g

Cooked egg yolk cake (cut into 25 small plum blossom petals) 75 g

Soaked shiitake mushroom (washed, stem removed, inner flesh trimmed, cut into plum blossom branches) 1

Cooking wine 10 g

Fine salt (1 g mixed into chicken paste, 0.5 g for seasoning) 1.5 g

MSG 1.5 g

Chicken fat (for greasing plates) 20 g

Fine dry starch 15 g

Water starch (for thickening) 10 g

White sesame seeds (toasted) 25 g

Scallion-ginger water 15 g

Instructions

Preparing the Chicken and Duck Pastes

Remove the sinews from the chicken breast and the duck fat meat, wash them well, and place each separately on a clean cutting board. Chop finely, then use a knife to scrape the chicken paste and duck paste off the board in layers, discarding any sinewy bits left on the board surface. Transfer to a porcelain bowl, add a little scallion-ginger water, and mix with bamboo chopsticks. Then add 50 g egg whites, 1 g fine salt, the cooking wine, and MSG, and stir with three bamboo chopsticks in one direction. If the mixture feels too thick, add a little more scallion-ginger water and continue stirring until it becomes sticky and elastic.

Preparing the Garnish Ingredients

Cut the cooked egg yolk cake into 25 small plum blossom petals. Wash the soaked shiitake mushrooms, remove the stems, slice off the inner flesh with a knife, and use scissors to cut them into plum blossom branches.

Beating the Egg Whites

Place 125 g egg whites in a soup bowl and beat continuously with three bamboo chopsticks in one direction until the chopsticks can stand upright in the egg whites. Then stir in a little fine dry starch until evenly combined.

Steaming the Snow White Chicken

Grease one small soy sauce dish and one 30 cm flat plate each with 10 g of the chicken fat. Divide the prepared chicken paste between the greased plate and dish, spread it flat, and sprinkle with a little fine dry starch. Spread the beaten egg whites evenly over the chicken paste in both the plate and dish, smoothing the surface. Sprinkle the minced ham and minced bok choy leaves over the egg whites in the 30 cm plate. Place both in a steamer and steam over boiling water for about 5 minutes. Open the lid, remove the small dish, and continue steaming the 30 cm plate for another 3 minutes.

Plating and Shaping

Remove from the steamer and cut the steamed chicken into shuttle-shaped pieces and arrange on a serving plate. At the same time, use a clean dry cloth to absorb any moisture from the small dish, sprinkle with a little fine dry starch, then arrange the cut shiitake mushrooms and egg yolk petals on top of the snow white chicken in the dish. Arrange 5 plum blossoms on top and dot the flower centers with bits of red ham. Steam briefly just to heat through, then remove and place on top of the prepared snow white chicken pieces.

Adding the Sauce and Finishing

Heat a wok, add chicken broth, 0.5 g fine salt, and 0.5 g MSG, bring to a boil and skim off the foam. Add the remaining chicken fat and the toasted white sesame seeds, thicken lightly with water starch, bring back to a boil, then pour the sauce over the snow white chicken and serve immediately.