Pan-Fried Chicken Slices

Pan-Fried Chicken Slices

　　Pan-Fried Chicken Slices

　　　Ingredients: 250g chicken breast, 200g pork fat, 200g winter bamboo shoots, 70g cooked ham, 200g cabbage, 1 egg. 20g sesame oil, 30g ketchup, 10g vinegar, 20g sugar, 25g seasoned salt, 30g wet starch.

　　Method:

　　1. Slice the winter bamboo shoots and raw chicken breast into thin slices 2.5cm wide and 4cm long. Cut the pork fat into similarly sized slices, and pierce some small holes in them. Slice the scallions and ginger. Finely chop the ham. Wash the cabbage and cut it into fine shreds.

　　2. Mix egg white with wet starch to make a thin batter. Combine the scallions, ginger, cooking wine, MSG, and salt, then marinate the chicken slices to infuse flavor. Wipe the fat off the pork fat slices with a clean cloth, then spread the batter on the pork fat. Place a slice of bamboo shoot on top, then sprinkle with chopped ham. Remove the scallions and ginger used to marinate the chicken, mix the batter with the chicken slices, and place the chicken on top of the bamboo shoot slices.

　　3. Heat oil in a pan, place the chicken and pork fat slices (fat side down) one by one into the hot oil at the bottom of the pan. Fry over heat until the bottom turns golden and the chicken is cooked, then remove and arrange on a plate at one end. Mix the cabbage shreds with ketchup, sugar, MSG, and vinegar, and place them at the other end of the plate. Sprinkle some seasoned salt on both sides to serve.

　　Features:

　　Delicious, tender, crispy, and attractively presented.