Spicy Chicken

Spicy Chicken

　　Spicy Chicken

　　　Features:

　　White in color, tender and smooth in texture, with a light and fresh taste.

　　Ingredients:

　　750g chicken.

　　One egg, 25g soaked yulan slices. 3g salt, 20g cooking wine, 1g monosodium glutamate; 5g green garlic, 25g wet starch, 100g lard.

　　Cooking process:

　　Remove fascia from chicken breast, slice it into 0.2cm-thick pieces, then cut into 5cm-long shreds. Mix with egg white, salt, and wet starch to marinate. Cut soaked yulan slices into 3.5cm-long shreds, blanch in boiling water. Chop green garlic into 3.5cm-long segments. Heat lard in a wok until 50% hot (about 110°C), stir-fry chicken shreds until half-cooked (about 176°C), then remove. Leave some oil in the wok, add yulan shreds and green garlic segments, stir-fry briefly, return chicken shreds to the pan, then add clear broth, salt, cooking wine, and monosodium glutamate. Stir and serve.