Tomato Chicken Slices
A renowned banquet dish from Guizhou, featuring tender slices of chicken in a vibrant pink tomato sauce with a balanced sweet-and-sour flavor.
Ingredients
chicken breast
300 g
white pepper powder
2 g
tomatoes (peeled, deseeded, diced)
200 g
chicken broth
30 g
fine salt
5 g
wet cornstarch slurry
30 g
MSG
2 g
rendered pork fat (about 120 g actually used)
500 g
sugar
10 g
egg whites (mentioned in the steps, not in the main ingredient list)
to taste
scallions (minced)
to taste
Instructions
1
Step 1
Trim the sinews from the chicken breast and slice thinly. Place in a bowl, crack in the egg whites, add 2 g salt and 20 g wet cornstarch slurry, and mix well to coat. Scald the tomatoes with boiling water, peel off the skins, squeeze out the seeds, and chop into rice-grain-sized dice. Rinse the scallions and mince the white parts.
2
Step 2
Set a wok over high heat. Once hot, swirl it with some rendered pork fat, then pour in the rendered pork fat and heat to about 30% hot (roughly 90 °C). Slip in the chicken slices and stir to separate, then lift out and drain off the oil.
3
Step 3
Return the wok to the flame, pour in 50 g of oil and heat to about 70% hot (roughly 150 °C). Add the scallions to release their aroma, then add the tomatoes and chicken slices and stir-fry. Stir together the chicken broth, 4 g salt, MSG, white pepper, sugar, and 10 g wet cornstarch slurry to make a bowl sauce, pour it slowly into the wok to thicken, drizzle with a little hot oil, toss the wok to combine evenly, then plate and serve.
