Stir-Fried Chicken with Pickled Ginger
Coat chicken slices in a starch slurry, then briefly fry in hot oil. Stir-fry with pickled ginger shoots, chili pieces and other side ingredients, then thicken the sauce with a starch slurry to finish.
Ingredients
Chicken (sliced thinly)
350g
Pickled ginger shoots (squeezed to remove vinegar)
350g
Chili pieces
50g
Minced garlic
A pinch
Scallion segments
5g
Thickening sauce (mixed as a bowl slurry)
35g
Egg white
10g
Wet cornstarch (5g for coating, 10g for the bowl slurry)
15g
Shaoxing wine
15g
Sesame oil (for the bowl slurry)
A pinch
Peanut oil (100g absorbed, for blanching)
750g
Instructions
1
Step 1
Slice the chicken into thin pieces, add the egg white and wet cornstarch (5g), mix well, and set aside. Add the wet cornstarch (10g) and sesame oil (a pinch) to the thickening sauce to make a bowl slurry. Squeeze the pickled ginger shoots to remove the vinegar.
2
Step 2
Heat the wok over high heat and add the peanut oil. When it reaches 140°C, add the chicken slices and blanch until cooked, then remove. Pour out the oil, add the chili pieces, minced garlic, scallion segments, and ginger shoots and stir-fry, then return the chicken slices to the wok, splash in the Shaoxing wine, add the bowl slurry, and stir until evenly combined.
