Stir-fried Minced Chicken
A classic Shandong-cuisine dish presenting an appetizing interplay of white, yellow, and green, with a fresh, savory flavor and a smooth, tender, melt-in-your-mouth texture.
Ingredients
Chicken breast (tendons and fascia removed, cut into 0.4 cm cubed minced meat)
750 g
Egg white
25 g
Winter bamboo shoots (cut into 0.4 cm diced, blanched in boiling water)
20 g
Water chestnuts (cut into 0.4 cm diced, blanched in boiling water)
20 g
Spinach stems (cut into 0.4 cm diced, blanched in boiling water)
20 g
Shaoxing wine
20 g
Salt
4 g
MSG
1 g
Wet starch
15 g
Scallion (minced)
10 g
Ginger (minced)
10 g
Lard
150 g
Chicken fat
to taste
Instructions
1
Ingredient Prep and Marinating
Remove tendons and fascia from the chicken breast, cut into 0.4 cm cubed minced meat. Add egg white, Shaoxing wine, salt, MSG, and wet starch, mix well to marinate. Cut winter bamboo shoots, water chestnuts, and spinach stems into 0.4 cm diced, blanch in boiling water, then drain and set aside.
2
Prepare Starch Slurry Sauce
Place Shaoxing wine, salt, MSG, and wet starch in a bowl, stir into a smooth thickening sauce.
3
Stir-fry Cooking
Slide the marinated chicken mixture into the wok with oil to cook, then remove and set aside. Leave a small amount of oil in the wok, heat until hot, add minced scallion and ginger, stir-fry until fragrant. Quickly add the minced chicken and blanched vegetable ingredients, pour in the thickening sauce, toss to coat evenly, drizzle with chicken fat, then serve.
