Yellow-Braised Chicken Chunks
Coat the chicken pieces in batter and deep-fry them. Add broth and seasonings, then simmer over low heat until tender.
Ingredients
cleaned bamboo shoots and chicken (cut into 3 cm cubes)
250 g
rendered lard
500 g (about 50 g used)
soy sauce
25 g
Shaoxing cooking wine
15 g
eggs
50 g
starch slurry
15 g
scallion
1
ginger
1
MSG
1 g
fine salt
1 g
white sugar
15 g
meat stock
250 g
Instructions
1
Step 1
Cut the chicken into 3 cm cubes. Marinate with fine salt (0.5 g), MSG (0.5 g), and cooking wine (10 g), then coat with egg and starch slurry.
2
Step 2
Heat the wok, add the lard, and heat until warm. Arrange the coated chicken pieces in the wok. (The original text breaks off here.)
