Lily Shredded Chicken

Lily Shredded Chicken

　　The preparation method for Lily Shredded Chicken is very simple. By following the recipe steps one by one, you are sure to enjoy a delicious dish. Lily Shredded Chicken is one of the distinctive dishes in the Chinese cuisine, particularly within the Hong Kong–Taiwan cuisine style. It primarily features lily as the main ingredient.

　　　Cooking Technique: Velveting Stir-fry | Flavor Profile: Salty and Savory

　　Main Ingredients: Dried Lily Bulb (400g), Chicken Breast (150g), Celery (150g)

　　Auxiliary Ingredients: Egg White (70g)

　　Seasonings: Lard (Refined) (50g), Oyster Sauce (8g), Salt (3g), Cooking Wine (10g), MSG (1g), Scallion (10g), Ginger (5g), Cornstarch (Pea Starch) (13g)

　　Category: Home-style Dish | Nourishes Weakness & Health | Nourishes Lung | Anti-Cancer | Helps Regulate High Blood Pressure

　　Cooking Process

　　 Lily Shredded Chicken

　　　　1. First, cut the chicken breast into thin slices lengthwise, then julienne into fine shreds. Place in a bowl, mix with salt and cooking wine, then add egg white and stir to combine. Add 15g of wet starch (8g starch mixed with 7g water) and mix until the mixture becomes springy.

　　2. Wash and trim the celery, then cut into 1-inch long segments. Trim and peel the root and tip of the lily bulb, separate into petals, wash clean, and julienne into shreds. Finely slice the scallion and mince the ginger. In a bowl, take 50g of chicken stock, add salt, MSG, and 20g of wet starch (10g starch mixed with 10g water) to make a sauce.

　　3. Heat a pan over a fire. After lubricating the pan, add oil and heat to 90°C. Add the chicken shreds, use chopsticks to separate them, then add the celery and lightly stir-fry before draining in a colander. Leave 50g of oil in the pan, stir-fry the scallion and ginger, then add the lily shreds and chicken shreds, stir well, pour in the prepared sauce, stir quickly, then immediately serve.