Stir-fried Minced Chicken with Deer Tendon

Name: Stir-fried Minced Chicken with Deer Tendon
Prep time: 1 h 50 min
Cook time: 10 min
Total time: 2 h
Ingredients: 300 g Dried deer tendon (leg tendon, singe off hair, wash clean, cut into segments, deep fry then rehydrate in alkaline water); 60 g Chicken tenderloin (remove sinew, cut into 0.3×0.3 cm minced chicken); 60 g Winter bamboo shoots (cut into 4–5 cm long, 1–2 cm wide chunks); 60 g Egg white; 1.2 kg Vegetable oil (actual consumption 60 g); 800 g Rendered lard (actual consumption 120 g (including oil used in later steps)); 30 g Chicken fat; 300 g Chicken stock; 18 g Wet starch (diluted); 3 g Alkaline agent (use in batches); a pinch White pepper powder; 10 g Sliced garlic; 5 g Cooking wine; 2 g Salt; 4 g MSG; 10 g Scallion (split open, cut into segments); 6 g Minced ginger

Deer tendon is first deep-fried and treated with alkaline water, then braised with diced chicken and winter bamboo shoots. The finished dish is pale with a glossy sauce, featuring soft, tender tendon and juicy, tender chicken.

2 hours

Easy

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Stir-fried Minced Chicken with Deer Tendon

Ingredients

Dried deer tendon (leg tendon, singe off hair, wash clean, cut into segments, deep fry then rehydrate in alkaline water) 300 g

Chicken tenderloin (remove sinew, cut into 0.3×0.3 cm minced chicken) 60 g

Winter bamboo shoots (cut into 4–5 cm long, 1–2 cm wide chunks) 60 g

Egg white 60 g

Vegetable oil (actual consumption 60 g) 1.2 kg

Rendered lard (actual consumption 120 g (including oil used in later steps)) 800 g

Chicken fat 30 g

Chicken stock 300 g

Wet starch (diluted) 18 g

Alkaline agent (use in batches) 3 g

White pepper powder a pinch

Sliced garlic 10 g

Cooking wine 5 g

Salt 2 g

MSG 4 g

Scallion (split open, cut into segments) 10 g

Minced ginger 6 g

Instructions

Pre-treat deer tendon

Use fire to singe off the deer hair stuck to the dried deer tendon, wash clean, then cut into 10–15 cm long segments

Deep fry and rehydrate

Place the wok over low heat, pour in vegetable oil and heat to 20–30% heat, add the deer tendon and fry for about 15 minutes until the tendon bubbles, turns translucent and flexible, then remove and drain oil. Next, put it into hot alkaline water (with 1.5 g of alkaline agent added), cover, and soak for about 1 hour. Wash off oil stains, drain the water, soak and wash again with the same hot alkaline water, then soak in boiling water for about 10 minutes before removing. Stand the deer tendon upright and split it into two halves, blanch in boiling water, then transfer to cold water for later use.

Marinate minced chicken

Remove sinew from the chicken tenderloin, cut into 0.3×0.3 cm minced chicken, place in a bowl, add egg white, a pinch of salt, 1 g of MSG, then mix evenly.

Prep auxiliary ingredients

Wash winter bamboo shoots clean, cut into 4–5 cm long, 1–2 cm wide chunks. Split scallions open, then cut into about 3 cm long segments.

Blanch in oil

Pour rendered lard into the wok, heat over high heat to 40–50% heat, squeeze excess water from the rehydrated deer tendon, add to the oil and fry for about 1 minute, then remove and place on a plate. Keep about 200 g of hot oil in the wok (maintain 30–40% heat), add the mixed minced chicken, stir-fry for about 1 minute, then pour out and drain oil.

Cook and finish dish

Place the wok back over high heat, add 30 g of lard and heat, then add sliced garlic, scallion segments and minced ginger, stir-fry until fragrant. Next add deer tendon, chicken stock, cooking wine, 2 g of salt, 3 g of MSG, white pepper powder, winter bamboo shoots, etc. When the soup comes to a boil, gently shake the wok, then drizzle in the diluted wet starch to thicken. At the same time, evenly sprinkle the stir-fried minced chicken into the wok, then drizzle in chicken fat to finish.