Stir-Fried Four Dices (Bao Si Ding)

Name: Stir-Fried Four Dices (Bao Si Ding)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 75 g Chicken dice (main; tossed with Shaoxing wine, fine salt, and wet cornstarch to coat); 75 g Coated shrimp (main); 25 g Cooked ham (main; cut into 0.8 cm dice); 25 g Steamed egg cake (main; cut into 0.8 cm dice); 10 g Scallion whites (auxiliary); 0.5 g Garlic paste (auxiliary); 2 g Ginger juice (auxiliary); 5 g Shaoxing wine (auxiliary); 1 g Fine salt (auxiliary); 1.5 g MSG (auxiliary); 25 g Sweet bean sauce (auxiliary); 10 g Sugar (auxiliary); 2 g Vinegar (auxiliary); 10 g Spicy soy sauce (auxiliary); 400 g (~75 g consumed) Rendered pork lard (auxiliary; about 75 g consumed); 15 g Wet cornstarch (auxiliary)

Traditional Zhejiang stir-fry of diced chicken, shrimp, ham, and steamed cake, quickly tossed for vivid color and a crisp-tender, refreshing bite.

30 min

Easy

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Ingredients

Chicken dice (main; tossed with Shaoxing wine, fine salt, and wet cornstarch to coat) 75 g

Coated shrimp (main) 75 g

Cooked ham (main; cut into 0.8 cm dice) 25 g

Steamed egg cake (main; cut into 0.8 cm dice) 25 g

Scallion whites (auxiliary) 10 g

Garlic paste (auxiliary) 0.5 g

Ginger juice (auxiliary) 2 g

Shaoxing wine (auxiliary) 5 g

Fine salt (auxiliary) 1 g

MSG (auxiliary) 1.5 g

Sweet bean sauce (auxiliary) 25 g

Sugar (auxiliary) 10 g

Vinegar (auxiliary) 2 g

Spicy soy sauce (auxiliary) 10 g

Rendered pork lard (auxiliary; about 75 g consumed) 400 g (~75 g consumed)

Wet cornstarch (auxiliary) 15 g

Instructions

Prep

Toss the chicken dice with 2 g Shaoxing wine, 0.5 g fine salt, and 5 g wet cornstarch to coat. Cut the cooked ham and steamed egg cake into 0.8 cm dice.

Sliding-fry the shrimp

Heat a wok over the flame, slick the surface with oil, then add pork lard and heat to about 40% hot (~88°C). Add the shrimp and stir to separate them; after about 10 seconds, pour into a strainer to remove the oil.

Bloom aromatics

Leave a little oil in the wok. Add the scallion whites, garlic paste, and ginger juice to bloom the aromatics, followed by the chicken dice, ham dice, and egg cake dice; stir briefly.

Season and thicken

Stir in the sweet bean sauce, sugar, vinegar, spicy soy sauce, 3 g Shaoxing wine, MSG, and 0.5 g fine salt; return the shrimp to the wok. Toss the wok, thicken with 10 g wet cornstarch, drizzle with 15 g pork lard, plate, and serve.