Ingredients
200 g (about 7 oz) chicken breast.
Seasonings
175 g mung bean starch, 100 g cucumber, 50 g vinegar, 30 g pickled red radish, 25 g sesame oil, 1 egg white, 10 g soy sauce, 15 g sesame paste, 7.5 g mustard, 5 g salt water, 500 g peanut oil (about 75 g used).
Instructions
1. Mix the starch with water to form a thin slurry. Pour 150 g of the slurry into a starch-skin pan (xuanzi), swirl it in a pot of boiling water to form a thin sheet, and cook until it turns translucent. Transfer the pan to cold water and peel off the starch sheet (make three sheets total). Cut the sheets into 0.7 cm wide strips. Slice the chicken breast into thin shreds about 0.35 cm thick, rinse, and pat dry. Coat the chicken evenly with egg white, starch, and a pinch of salt water.
2. Place the wok over heat. With a hot wok and cold oil, add the shredded chicken and gently separate it with chopsticks. Transfer to warm water, drain well, and place on a plate. Arrange the shredded carrot and cucumber on top of the mung bean jelly sheets, then place the chicken on the very top. Finally, combine the fine salt, vinegar, soy sauce, and sesame oil into a sauce and pour it over everything. This dish features tender chicken and smooth, chewy jelly sheets—an excellent accompaniment to drinks.