Stir-fried Chicken and Ham Dices

Name: Stir-fried Chicken and Ham Dices
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g Chicken breast (sliced into 0.3 cm thick slices, then cut into 1.3 cm square dices); 100 g Cooked lean ham (cut into 0.5 cm thick, 1 cm square dices); 1 (approx 25 g) Egg white (for mixing with chicken dices); 20 g Wet starch (part for coating chicken dices, part for making thickening sauce); 500 g (approx 50 g used) Cooked lard (for frying); 50 g Clear soup (for making thickening sauce); 2 g Scallion segments; 1.5 g MSG (monosodium glutamate); 1.5 g Refined salt (for marinating chicken dices); 5 g Shaoxing wine (part for marinating chicken dices, part for stir-frying)

A traditional Zhejiang specialty featuring aromatic ham cubes and tender chicken pieces in an appealing red-and-white contrast. Excellent in both flavor and appearance.

30 min

Easy

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Ingredients

Chicken breast (sliced into 0.3 cm thick slices, then cut into 1.3 cm square dices) 200 g

Cooked lean ham (cut into 0.5 cm thick, 1 cm square dices) 100 g

Egg white (for mixing with chicken dices) 1 (approx 25 g)

Wet starch (part for coating chicken dices, part for making thickening sauce) 20 g

Cooked lard (for frying) 500 g (approx 50 g used)

Clear soup (for making thickening sauce) 50 g

Scallion segments 2 g

MSG (monosodium glutamate) 1.5 g

Refined salt (for marinating chicken dices) 1.5 g

Shaoxing wine (part for marinating chicken dices, part for stir-frying) 5 g

Instructions

Prepare Chicken Dices

Slice the chicken breast into 0.3 cm thick slices, then cut into 1.3 cm square dices. Mix evenly with 2 g Shaoxing wine, 1.5 g refined salt and egg white, then add 1.5 g starch and coat thoroughly.

Prepare Auxiliary Ingredients

Cut the cooked lean ham into 0.5 cm thick, 1 cm square dices, and cut the scallions into segments.

Make Thickening Sauce

Add clear soup and MSG to a bowl, mix in 5 g wet starch, stir well and set aside.

Sear Chicken Dices

Place the wok over high heat, add lard and heat to 30% heat (approx 66℃). Add the chicken dices and stir to separate them, when they turn light golden, pour into a colander to drain.

Finish Stir-frying and Serve

Leave 10 g of lard in the wok, add scallion segments and stir-fry briefly. Then add chicken dices and ham dices, pour in 3 g Shaoxing wine and toss the wok. Pour in the prepared thickening sauce, drizzle with 15 g lard, toss the wok to mix evenly, then transfer to a plate and serve.