Stir-Fried Chicken Breast with Red Wine Lees
Chicken slices are briefly cooked in hot oil, then stir-fried with red fermented rice lees and seasonings. The dish—a Fujian specialty—is finished with a piped border of mashed potato and egg yolk flowers.
Ingredients
Chicken breast (skinned, deveined, sliced)
250 g
Red wine lees
40 g
Fresh mushroom slices
to taste
Egg white (beaten)
1
Egg yolk (beaten)
2
Cooked potato (peeled and mashed)
to taste
Shaoxing wine
to taste
Cucumber (peeled, leaf-shaped, salted)
1
Salt
to taste
Sugar
to taste
Stock
to taste
Water chestnut starch
to taste
Instructions
1
Marinate the chicken slices
Skin and devein the chicken breast, rinse clean, then cut into thin slices about 1.5 inches long and 1/2 inch wide. First toss with salt, then toss in the beaten egg white, and finally toss in the dehydrated water chestnut starch.
2
Oil-blanch the chicken
Heat lard (about 500 g) in a wok over warm heat, add the chicken slices and stir briefly to separate, then pour out and drain off the oil.
3
Stir-fry with the red wine lees
In the remaining oil, stir-fry the red wine lees briefly over high heat, then add the sugar and wine and stir together. Add the stock, dehydrated water chestnut starch, chicken slices, and mushroom slices, stir-fry quickly, then transfer to a serving plate.
4
Pipe the decorative flowers
Peel and mash the cooked potato into a paste, mix thoroughly with the beaten egg yolk, and load into a piping bag. Pipe flower shapes around the chicken slices; meanwhile cut the salted cucumber skin into leaf shapes and place beside the flowers to create complete blossom shapes.
