Snowflake Chicken Mousse
A traditional Sichuan dish, snow-white in color, with a tender, silky texture and a savory, well-balanced flavor.
Ingredients
chicken breast (choose white old hen breast, remove tendons, pound to paste)
125 g
egg whites
4
minced cooked ham
3 g
wet starch
75 g
MSG
2 g
meat broth
250 g
Sichuan salt
3 g
lard
100 g
Instructions
1
Step 1
Select a white old hen breast, remove the tendons, pound it into a paste, and transfer to a bowl. Add 50 g of cold water to loosen, then add Sichuan salt, egg whites, MSG, and wet starch, and stir thoroughly into a thin, smooth paste.
2
Step 2
Place a wok over high heat, add the lard and heat to about 60% hot (roughly 180°C / 350°F). Stir the boiling meat broth into the chicken paste to mix evenly, then pour the mixture into the wok. Loosen and stir-fry gently until the mousse turns white, fluffy, and tender. Plate immediately and sprinkle the minced cooked ham evenly over the top before serving.
