Two-Color Chicken Porridge

Name: Two-Color Chicken Porridge
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 200 g Chicken breast (skinned and minced); 50 g Pork fat (minced); 300 g Egg whites (60g for chicken paste, remainder reserved); 70 g Green leafy vegetables (blanched, cooled, squeezed dry, minced); 250 g Cooked lard (for stir-frying and adding to porridge); 3 g Salt; 4 g MSG; 15 g Cooking wine; 25 g Scallion and ginger juice; 50 g Dry starch; 3 g Wet starch (original total 3g, for thickening); 500 g Chicken broth (100g for chicken paste, 300g for soup base, a little for stir-frying vegetable paste)

Served together in one bowl with white shredded chicken and green vegetable shreds, the dish offers a striking green-and-white contrast. It is tender, delicately fragrant, and refreshingly light on the palate.

45 min

Easy

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Ingredients

Chicken breast (skinned and minced) 200 g

Pork fat (minced) 50 g

Egg whites (60g for chicken paste, remainder reserved) 300 g

Green leafy vegetables (blanched, cooled, squeezed dry, minced) 70 g

Cooked lard (for stir-frying and adding to porridge) 250 g

Salt 3 g

MSG 4 g

Cooking wine 15 g

Scallion and ginger juice 25 g

Dry starch 50 g

Wet starch (original total 3g, for thickening) 3 g

Chicken broth (100g for chicken paste, 300g for soup base, a little for stir-frying vegetable paste) 500 g

Instructions

Prepare the two-color pastes

Skin the chicken breast and mince it together with the pork fat. Add 60g of egg whites and mince until evenly combined, then transfer to a bowl. Add dry starch, salt, scallion and ginger juice, MSG, the remaining egg whites, and cooking wine, and mix until smooth. Then slowly pour in 100g of chicken broth while stirring continuously until the mixture becomes a white, springy chicken paste. Blanch the green vegetable leaves in boiling water, then remove and rinse in cold water. Squeeze out the moisture and mince into a paste.

Cook the white chicken porridge

Place 300g of chicken broth in a wok heated to low heat (about 30% of full heat), then add wet starch to create a thin slurry. Slowly pour in the chicken paste. When the chicken paste is about to simmer, add the cooked lard and continue stirring until evenly mixed. Remove from heat and transfer to a serving bowl.

Cook the green vegetable porridge

Stir-fry the green vegetable paste in lard until hot, then add a small amount of chicken broth. Thicken with wet starch and place on the opposite side of the same bowl as the chicken paste to complete the dish.