White Jade Chicken Slices

Last updated 2026-11-12 — Origin: Hebei, China. Cause of formation: Made by stir-frying chicken in hot oil. History: White Jade Chicken Slices originated in the late Qing Dynasty and were created by a renowned chef from the Baoding Prefecture government office. Later, they became popular in restaurants, where additional ingredients were added and the preparation process was refined. In 1983, when diplomatic envoys from 62 countries visited Tangshan, they tasted “White Jade Chicken Slices” and other dishes at Hongbin Restaurant, praising them as tender, light, and delicate like tofu, yet delicious. Features: The finished dish has a snow-white color, tender texture, and a fragrant, refreshing taste. Technique: Remove the skin and bones from young chicken meat, mince it into a paste, then stir in scallions, ginger, and water in one direction until firm. Add a small amount of egg white and salt, and stir again until firm. Separately whip two egg whites into a foam and mix them into the chicken paste. Heat a wok, add lard, and when it reaches about 40% heat, add the chicken paste. Slowly fry one side over gentle heat until cooked, then flip it to cook the other side until both sides puff up, take shape, and become white and shiny. Remove and drain the oil. Leave a little oil in the wok, add Sichuan peppercorns, fry until fragrant, then remove them. Add magnolia slices and Chinese broccoli shoots, stir-fry briefly, then add the tender chicken slices, wine, salt, MSG, a little pepper, and an appropriate amount of broth. Bring to a boil, then thicken with a starch slurry. (Gaobeidian)