Pan-Fried Young Chicken

Pan-Fried Young Chicken

　　Pan-Fried Young Chicken

　　　Ingredients: 350g tender chicken breast, 100g tender stem bamboo shoots (net weight), 25g celery yellow, 150g lard, 10g soy sauce, 10g sugar, 10g vinegar, 2g MSG, 5g salt, 15g cooking wine, 15g pickled chili, 15g ginger slices, 15g garlic slices, 15g scallions, 50g water starch, appropriate amount of clear broth.

　　Preparation Method:

　　1. Make crisscross cuts on the chicken breast, then cut into strips 4cm long and 1cm thick. Place in a bowl, season with cooking wine and salt, mix well with water starch.

　　2. Peel the bamboo shoots and cut into strips about 2.6cm long and 0.7cm thick. Cut the celery yellow into horse-ear shapes.

　　3. In a bowl, mix soy sauce, sugar, vinegar, MSG, broth, and water starch to make a sauce.

　　4. Heat the lard in the pan until 70% hot. Add the chicken strips and stir-fry until separated. Add cooking wine, then pickled chili, ginger, scallions, and bamboo shoot strips. Stir well, add the celery yellow, stir a few more times, pour in the sauce, stir evenly, and serve.

　　Notes:

　　The chicken strips should be evenly cut. The stir-frying should be done over high heat with high oil temperature and quick movements.

　　Features:

　　The dish has a golden color, tender chicken, salty and savory with a slight spiciness, a hint of sweet and sour, and a rich, delicious flavor.