Ingredients
Chicken breast 250 g (about 1/2 lb), red fermented rice 40 g (about 3 tbsp), cucumber 1, egg white 1, egg yolks 2, fresh mushroom slices and cooked potatoes as needed.
Seasonings
Yellow rice wine, salt, water chestnut flour, white sugar, and clear broth, each to taste.
Instructions
1. Remove the skin and tendons from the chicken breast, rinse clean, and slice into thin pieces 4.5 cm long and 0.5 cm wide. First, toss with salt, then add the beaten egg whites and toss again, then add water chestnut flour and toss once more.
2. Pour 500 g (about 1 lb) of lard into the wok, add the chicken slices and quickly blanch them in the hot oil, then remove and drain the oil. Briefly dry-fry the red fermented rice in the wok over high heat, then add sugar and wine to taste. Pour in the clear broth, water chestnut starch, chicken slices, and mushroom slices, stir-fry rapidly, then remove from the wok and plate.
3. Peel and mash the potatoes into a paste, mix with beaten egg yolks until well combined, then load into a piping bag and pipe flower shapes around the chicken slices; meanwhile, take cucumber skin (note: first salt the cucumber skin to cure it) and cut it into leaf shapes, arranging them next to the flowers to form complete blossoms. This dish presents a beautiful contrast of red, black, and green colors, with chicken slices that are crispy on the outside and tender on the inside, carrying a rich fermented red rice wine flavor—perfect for any season.