Stir-Fried Chicken with Shepherd's Purse

Name: Stir-Fried Chicken with Shepherd's Purse
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 150 g shepherd's purse (trimmed of roots, old leaves removed, washed, blanched, refreshed in cold water, squeezed dry, and finely chopped); 250 g chicken breast (washed, sliced thinly, and mixed with salt, MSG, egg white, and cornstarch to coat); 100 g canned bamboo shoots (sliced thinly); 2 egg whites (for coating); 500 g (actually uses 50 g) soybean oil (for stir-frying the chicken); 10 g fine salt; 4 g sugar; 2 g MSG; 15 g cornstarch (for coating the chicken and thickening the sauce); 50 ml chicken stock (for cooking); 5 g sesame oil (drizzled before serving); 10 g chopped scallion; 10 g (toasted) toasted sesame seeds (toasted and sprinkled over the dish after plating)

A Korean-style home-cooked dish made primarily with shepherd's purse and chicken breast, prepared using the slip-fry (滑炒) technique. The shepherd's purse lends a fresh aroma, while the chicken slices stay tender and silky.

30 min

Easy

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Stir-Fried Chicken with Shepherd's Purse

Ingredients

shepherd's purse (trimmed of roots, old leaves removed, washed, blanched, refreshed in cold water, squeezed dry, and finely chopped) 150 g

chicken breast (washed, sliced thinly, and mixed with salt, MSG, egg white, and cornstarch to coat) 250 g

canned bamboo shoots (sliced thinly) 100 g

egg whites (for coating) 2

soybean oil (for stir-frying the chicken) 500 g (actually uses 50 g)

fine salt 10 g

sugar 4 g

MSG 2 g

cornstarch (for coating the chicken and thickening the sauce) 15 g

chicken stock (for cooking) 50 ml

sesame oil (drizzled before serving) 5 g

chopped scallion 10 g

toasted sesame seeds (toasted and sprinkled over the dish after plating) 10 g (toasted)

Instructions

Prep the Shepherd's Purse

Trim the roots from the shepherd's purse, discard the old leaves, and wash thoroughly. Blanch in a pot of boiling water, then lift out and refresh in cold water. Squeeze out excess moisture and finely chop. Set aside.

Prep the Chicken

Rinse the chicken breast and slice it into thin pieces with a knife. Place in a bowl, add salt, MSG, egg white, and cornstarch, and mix well until the chicken is evenly coated.

Prep the Bamboo Shoots

Slice the canned bamboo shoots into thin pieces and set aside.

Stir-Fry the Chicken

Heat a wok until hot, add the soybean oil, and heat to about 30% of full heat. When the wok is hot and the oil is just warmed, add the coated chicken slices and use chopsticks to separate them quickly. Stir until they turn white and are just cooked through, then pour into a colander to drain off the oil.

Finish the Stir-Fry

Leave about 25 g of oil in the wok and heat it up. Add the chopped scallion, bamboo shoot slices, and chopped shepherd's purse, and stir briefly. Pour in the cooking wine, then add the chicken stock, salt, sugar, and MSG, and bring to a boil. Add the chicken slices and stir to combine. Thicken with a cornstarch slurry to a light consistency, drizzle with the sesame oil, transfer to a plate, sprinkle the toasted sesame seeds evenly over the top, and serve.