Stir-fried Sea Snail with Shredded Chicken
Korean-style stir-fried sea snails with shredded chicken, with tender snail meat, fragrant shredded chicken, and a spicy, refreshing flavor.
Ingredients
Sea snail meat (cut open in the middle, pound with a knife, then slice 3mm thick from top to bottom)
125g
Chicken (remove tendons, wash, cut into shreds 3cm long and 2mm thick)
100g
Bamboo shoots (canned, cut into shreds 3cm long)
15g
Mushrooms (cut into shreds 3cm long)
15g
Green peas
20g
Peanut oil
60g
Cooking wine
15g
MSG
1.5g
Starch (part for thickening)
50g
Egg white (for marinating chicken shreds)
1/2
Chicken broth
50ml
Chili powder
2g
Scallion (cut into shreds)
5g
Garlic (minced)
5g
Ginger (cut into shreds)
5g
Instructions
1
Preparation
Cut the sea snail open in the middle to extract the meat, pound with a knife, then slice into 3mm thick pieces from top to bottom; remove tendons from chicken, wash, cut into shreds 3cm long and 2mm thick; cut bamboo shoots and mushrooms into shreds 3cm long, set aside.
2
Blanch sea snail
Then place the sea snail slices in boiling water and blanch briefly.
3
Marinate chicken shreds
Put chicken shreds in a ceramic bowl, add egg white and mix well.
4
Stir-fry chicken shreds
Heat the wok, add peanut oil, when it reaches about 50% heat, add chicken shreds and fry in warm oil until they turn white and are about 80% cooked, then remove.
5
Stir-fry
Add more peanut oil to the wok; when hot, first add chili powder, scallion shreds, ginger shreds, and minced garlic and stir-fry until fragrant. Then add bamboo shoot shreds, mushroom shreds, green peas, and sea snail slices, stir-fry evenly. Add cooking wine, MSG, chicken broth, and salt. When the soup boils, add the chicken shreds and stir a few times, adjust seasoning, add a little wet starch to thicken, and serve.
