Stir-Fried Chicken Skin with Clams
Made by stir-frying chicken skin cooked in oil with large clam meat, this dish has a pale yellow color, delicate, tender flesh, and a fresh, savory flavor.
Ingredients
Cooked chicken skin (cut into diagonal pieces)
100g
Large clams (washed, shelled, meat removed, rinsed and squeezed dry)
4000g
Yellow chives (cut into segments about 3 cm long)
50g
Salad oil (approximately 70g actually used)
700g
Salt
5g
Cooking wine
25g
MSG
5g
White pepper (sprinkled on the finished dish)
1g
Wet cornstarch (originally listed separately as 1g and 5g, used to prepare the sauce)
6g
Chicken stock
25g
Instructions
1
Ingredient Preparation
Cut the yellow chives into segments about 3 cm long. Cut the cooked chicken skin into diagonal pieces similar in size to the clam meat. After washing the clams, place them in cold water and heat until the shells open, then remove and shell them. Rinse the meat in the original broth, wash to remove sand, and squeeze dry.
2
Prepare the Sauce
Combine MSG, salt, cooking wine, chicken stock, and wet cornstarch to make the sauce.
3
Stir-Fry and Plate
Heat the salad oil in a wok until it reaches about 70% hot. Flash-fry the clam meat briefly and quickly remove it from the wok. Using the same wok, briefly stir-fry the chicken skin and yellow chives, then pour in the sauce. Add the clam meat, toss quickly a few times, remove and plate, then sprinkle with white pepper to finish.
