Mixed Vegetables and Hibiscus Chicken Slices

Name: Mixed Vegetables and Hibiscus Chicken Slices
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 2 pcs Egg white; Some Cucumber; Some carrot; About 5 Black Fungus; Some Wolfberry; 2 pieces Red millet spicy; 1 piece starch; Some salt; Some Chicken Essence; 1 small bowl Broth; Some White pepper; Some White wine

by Big N's Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The hibiscus chicken slices are named because they resemble hibiscus and are white and tender. It is one of the representative dishes in Shandong cuisine. In traditional Shandong cuisine, the minced chicken is let out a little bit with egg white, and then slowly drawn into flakes with a frying spoon in warm oil, which requires a very high level of chefs. Today I used another method of making. It is made with minced chicken and hard foamed egg white. The finished product tastes salty and fresh, and the taste is also soft and smooth.
There are many kinds of side dishes, you can use ham, carrot slices, shiitake mushrooms, cucumber, bamboo shoot slices, vegetable gall, tomatoes, etc., depending on what you have on hand. If there is no broth, it is also possible to replace it with water. "

Mixed Vegetables and Hibiscus Chicken Slices

1. Pick out the large fascia from the chicken breast, then slightly change the knife and chop it into puree with the back of the knife.

Mixed Vegetables and Hibiscus Chicken Slices recipe

2. Then use a knife to wipe off the minced chicken little by little, pick out the remaining fine fascia, and then continue to chop into fine minced chicken.

3. Add a small amount of white wine, a little salt and a teaspoon of white pepper and mix well.

4. Then add water about a quarter of the volume of the chicken, and slowly drain the minced chicken. Add water about 3 times.

5. Beat the egg whites until hard foaming.

6. Divide the egg whites into the minced chicken 2-3 times to prepare

7. Add appropriate amount of water and starch to make evenly.

8. Relax the oil in the pot. When it is 30% hot, use a spoon to put the mashed meat into the pot and pull it into flakes slightly.

9. Fry at low temperature until the shape is finalized and you can get it out.

10. After removing the chicken slices, use warm water to remove the oil slick on the surface.

11. Leave the bottom oil in the pot, add ginger slices, millet spicy carrots and stir fry.

12. Then add cucumber slices and black fungus.

13. Add chicken slices and stock broth.

14. Sprinkle in an appropriate amount of wolfberry, add salt, chicken essence, and an appropriate amount of white pepper to taste, and finally thicken it. Pour in an appropriate amount of light oil to serve.

15. The chicken slices are very soft, tender and smooth. I put a little bit of millet spicy. The slightly spicy taste in salty and fresh is very refreshing. If you don't like chili, you can leave it alone.

Tips:
1. The minced chicken must be cleaned of the fascia, otherwise it will affect the taste
2. Keep the oil of fried chicken slices warm.
3. Don't use a spatula to flip the chicken slices frequently when relying on the chicken slices, it is easy to break. Try to flip the spoon or shake the pot as much as possible, and use the spatula to assist in pushing
4. It is best to use potato starch (i.e. orange powder) for the starch, which thickens the soup and is easy to hang on the chicken slices.
5. It's best to finish the meal in one meal, the chicken tends to grow old over time, which will affect the taste.