Name: [fujian Cuisine]-banquet Dishes "fried White Fungus with Minced Chicken"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Tremella; 100g Chicken breast; 2 pieces Egg white; 10g Jinhua Ground Ham; 10 capsules Wolfberry; 20g Flour; 350ml Chicken Clear Soup; 2g salt; 5g Sugar; 2g Chicken noodles; Some White pepper; 15g Shao wine; Some Cooking oil

[fujian Cuisine]-banquet Dishes "fried White Fungus with Minced Chicken"

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

Tremella” has a place in China’s food history and food culture. It has been listed in the “Eight Treasures” since ancient times. It has the same name as bird’s nest, bear paw, rusty nose, flying dragon bird, etc. It is a good tonic material. .
But with the progress of the times and the planting industry using modern technology, people began to artificially plant "tremella" on a large scale, causing the price to plummet, becoming the same price as black fungus!
Since ancient times, Fujian has been the main producing area of my country's "Tremella", which is responsible for supplying the country and exporting to all parts of the world. People no longer regard it as a treasure for a long time, but it is recorded in the “Emperor’s Diner” in the Palace Museum that the “tremella” eaten by the emperors of the past dynasties are all produced in my country’s Fujian Province. Local officials have year after year. To be responsible for paying tribute to the imperial court a specified number of white fungus. It was regarded as a special treasure until the Qing Dynasty.
There are many ways of "Tremella", whether it is recorded in the food list of high-level historical and cultural dishes such as "Man Han Quanxi", "Confucian Cuisine" and "Government Cuisine". Various dishes made with "Tremella" are used. For example, "rock sugar white fungus", "clear soup white fungus", "pigeon egg stewed white fungus", "cloud sliced pigeon egg grilled white fungus", "emerald white fungus", "white fungus soup", etc., as well as various kinds of "fried white fungus" , "Mixed Tremella" is dazzling!
Today, I made a long-famous "fried white fungus with minced chicken" in Fujian cuisine. In the past, people regarded it as a high-end dish, and now everyone can make it at home. The specific preparation is as follows;"

[fujian Cuisine]-banquet Dishes "fried White Fungus with Minced Chicken"

1. Put a little pepper into the white fungus.

2. Add a pinch of salt.

3. Pour chicken broth.

4. Bring the steamer water to a boil.

5. Put the white fungus in a steamer and steam for two hours.

6. Remove the fascia from the chicken breast and chop it.

7. Then smash it with the back of a knife and chop into velvet.

8. Smash the minced chicken until it is delicate, and use a knife to wipe it away, leaving no meat particles inside.

9. Knock the egg whites into a bowl and add the smashed minced chicken.

10. Scoop in the right amount of chicken broth.

11. Add a little salt in it.

12. Sprinkle a little more pepper.

13. Put a little chicken powder in it.

14. Put in about 5 grams of sugar.

15. Add a few drops of Shao wine and stir thoroughly with your hands to make it blend into a thin paste.

16. Take out the steamed white fungus and set aside.

17. Heat up a frying spoon, pour in appropriate amount of cooking oil, and pour in dry flour.

18. Fry the flour with warm oil first.

19. Saute the flour over low heat until fragrant.

20. Stir-fry the flour and add an appropriate amount of chicken soup.

21. Stir the chicken broth and flour thoroughly and bring to a boil.

22. After the soup is boiled, pour in the prepared minced chicken and stir.

23. When it is slightly viscous, add the white fungus and stir fry.

24. The minced chicken can be out of the pot after it is mushy and viscous.

25. Put the fried white fungus with minced chicken on the plate.

26. Sprinkle cooked ham and a few grains of goji berries on top and serve.

Tips:
The characteristics of this dish; the color is slightly white and yellowish, resembling a coral reef, the smell is pleasant, and the taste is smooth and delicious.

Tips;

1. Taste the white fungus well, and steam it softly.

2. The minced chicken must be finely smashed. After mixing with the egg white and chicken broth, it is best to stir it until it is fused without particles.

3. Don't fry the flour to change its color, just fry it to smell.

4. Don't fry in the final frying, just use medium heat.

5. Jinhua ham must be fried in advance, and wolfberry must be cooked before use.

The Hokkien banquet dish "Fried White Fungus" with minced chicken is ready. It tastes delicious and unique! For your reference!