Stir-fried Chicken Dices with Baozhu Pear
A Yunnan-style dish featuring tender, succulent meat, sweet and crisp Baozhu pears, with a bright glossy finish and a fragrant, refreshing flavor.
Ingredients
chicken
250 g
Chenggong Baozhu pear
150 g
Yunnan ham
25 g
aged egg
25 g
egg
1
ginger (sliced)
15 g
scallion (cut into 2 cm segments)
25 g
refined salt
4 g
broad bean starch
20 g
chicken broth
50 g
monosodium glutamate
0.5 g
cooked lard (about 90 g consumed)
1000 g
Instructions
1
Step 1
Score the chicken breast in a cross-hatch pattern, cutting to 2/3 the meat thickness, then cut into 1 cm cubes. Cut the Yunnan ham, aged egg, and Baozhu pear (peeled and cored) into 0.8 cm cubes. Slice the ginger. Cut the scallion into 2 cm segments.
2
Step 2
Place the chicken cubes in a bowl, add refined salt, egg white, and broad bean starch, and mix well to coat and form a slurry.
3
Step 3
Heat the wok over high heat, add a ladle of cooked lard to rinse the wok, then pour in cooked lard. When it reaches 30% hot, add the chicken cubes and Baozhu pear cubes, push them back and forth with a spatula to prevent sticking. When they turn white, remove and drain in a colander.
4
Step 4
Leave 20 g of oil in the wok, heat over the fire, add ginger slices and scallion segments to flavor, add the Yunnan ham and aged egg cubes and stir-fry until cooked, then add the chicken cubes, Baozhu pear cubes, and refined salt to stir-fry, add chicken broth. Take a small bowl with a little water, dilute the broad bean starch, slowly pour into the wok to make a thick sauce, add monosodium glutamate, toss the wok, drizzle with 40 g of cooked lard, stir-fry a few times and serve.
