Stir-Fried Diced Chicken
A colorful stir-fry featuring intermingled white, yellow, and green hues, with a fresh, salty, tender, and silky texture. Suitable for all ages, this classic Shandong (Lu) dish pairs well with rice.
Ingredients
chicken breast (remove silverskin, cut into 0.4 cm dice)
750 g
egg white
25 g
winter bamboo shoots (cut into 0.4 cm dice, blanched)
20 g
water chestnuts (cut into 0.4 cm dice, blanched)
20 g
spinach stems (cut into 0.4 cm dice, blanched)
20 g
Shaoxing wine
20 g
fine salt
4 g
monosodium glutamate
1 g
wet cornstarch
15 g
scallion (minced)
10 g
ginger (minced)
10 g
lard
150 g
chicken fat (drizzled on the finished dish)
to taste
Instructions
1
Prepare the chicken
Remove the silverskin from the chicken breast and cut into 0.4 cm dice. Combine with the egg white, Shaoxing wine, fine salt, monosodium glutamate, and wet cornstarch, mixing until evenly coated and well seasoned.
2
Prepare the vegetables
Cut the winter bamboo shoots, water chestnuts, and spinach stems into 0.4 cm dice, blanch in boiling water, then drain and set aside.
3
Mix the slurry
Combine the Shaoxing wine, fine salt, monosodium glutamate, and wet cornstarch in a bowl and stir into a smooth slurry.
4
Velvet the chicken
Heat oil in a wok, pass the diced chicken through the hot oil just until it turns pale, then remove and set aside.
5
Stir-fry and finish
Leave a small amount of oil in the wok and heat. Add the minced scallion and ginger and stir until fragrant. Quickly add the velveted chicken and the blanched vegetables, pour in the slurry, toss to coat, drizzle with chicken fat, and serve immediately.
