White Dew Chicken
A soup-style dish made by steaming chicken, fish, and egg whites, presenting a pure white color that alludes to "dew condensing into whiteness."
Ingredients
cooked chicken breast
75 g
egg whites
6
barracuda meat (mashed into fine paste)
50 g
milk
15 g
dry starch
15 g
red carrot (minced into fine pieces)
25 g
cooked chicken oil (used in batches)
50 g
refined salt (used in batches)
1.5 g
wet starch
15 g
Shaoxing wine (used in batches)
10 g
cilantro leaves
a pinch
chicken stock
500 g
Instructions
1
Prepare Ingredients
Slice the cooked chicken breast into thin slices, the thinner the better. Wash the carrot, peel off the outer skin, remove the yellow core, then mince into fine pieces. Place the egg whites in a bowl, beat continuously in one direction with chopsticks until foamy and the chopsticks can stand upright.
2
Make Fish Paste
Mash the barracuda meat into fine paste, add wet starch, milk, Shaoxing wine (5 g), refined salt (1 g), mix well, then pour in the foamy egg whites, add cooked chicken oil (45 g), stir evenly to form fish paste.
3
Steam
Arrange the chicken slices edge to edge on a steamer cloth in a square shape, sprinkle dry starch on top, spread the fish paste, then place carrot mince and cilantro leaves in two rows on top. Steam over high heat for 15 minutes, take out and let cool; then cut into 5 cm long, 1.3 cm wide rectangular pieces, place them on a soup platter with the cut side up and steam until hot.
4
Pour Broth to Finish
Add the chicken stock to a wok, then add refined salt (0.5 g), Shaoxing wine (5 g), bring to a boil over high heat, add MSG, cooked chicken oil (5 g), stir well, pour over the chicken pieces and serve.
