Furong Chicken Slices is a famous dish of Shandong cuisine. After becoming famous, Huaiyang cuisine, Sichuan cuisine and other cuisines have this dish. It is usually made with ingredients such as chicken breast and eggs. After the dish is cooked, the meat slices are white in color, soft, tender and fragrant, shaped like a hibiscus.
Ingredients
150 grams of chicken breast, 3 egg whites, 25 grams of raw pork suet, 5 grams of cooked ham, 25 grams of pea shoots, 10 grams of water-haired mushroom slices, 15 grams of Shaoxing wine, 4 grams of refined salt, 2.5 grams of monosodium glutamate, onion and ginger juice 10 grams, 100 grams of chicken broth, 10 grams of water starch, 1000 grams of cooked lard (about 75 grams).
Practice:
- Chop the chicken breast and raw suet into fine velvet, put them into the same container, add 5 grams of Garsau wine, 50 grams of chicken broth, and 1.5 grams of refined salt, stir vigorously. Whisk the egg whites to form eggs, pour it into the chicken, add 1 gram of MSG, and then stir until it is ready for use.
- Heat the frying pan, add the cooked lard, when it is 20% or 30% hot, scoop the “chicken stick” into the shape of a willow leaf with a spoon, heat it slowly, and wait until the chicken pieces are raised to When it floats up and turns white jade, use a slotted spoon to remove the oil.
- Leave a little base oil in the wok, heat it on the fire, add the pea sprouts and mushroom slices and stir-fry for a while. 10 grams of Garsau wine, 50 grams of chicken broth, 1 gram of refined salt, 1.5 grams of monosodium glutamate, thicken with starch with water, add hibiscus chicken slices, drizzle with oil, turn the pan and put on a plate, sprinkle with minced ham and serve.
Precautions:
- “Chicken stick” should be stirred well, not too thick or too thin.
- When scooping the “chicken stick” into willow leaves with a hand spoon, the shape should be neat, the oil temperature should be low, and the oil should be used for cooking.
