Ingredients
750 g (about 1.65 lbs) chicken breast, 1 egg, 50 g (about 1.75 oz) pork fatback, 25 g (about 1 oz) spinach leaves, and light broth as needed.
Seasonings
5 g salt, 5 g fennel seeds, 10 g shredded scallion, 10 g shredded ginger, 10 g flour, 15 g wet starch, 100 g lard, 20 g scallion and Sichuan pepper paste.
Instructions
1. Remove the skin and white tendons from the chicken breast, rinse clean, and slice into 12 pieces each 3.5 cm square and 0.2 cm thick; finely mince the remaining chicken meat into a paste, place in a bowl, and mix with egg white, wet starch, salt, shredded scallion, shredded ginger, fennel seeds, and flour until well combined; slice the pork fatback into 12 pieces the same size as the chicken slices, prick small holes in each with a knife tip to prevent curling during rolling and frying; also cut spinach leaves into 12 pieces the same size as the chicken slices.
2. Place the pork fat slices flat on a cutting board, spread a 0.4 cm thick layer of chicken paste on top, cover with a slice of chicken breast, spread another layer of chicken paste, and finally top with a spinach leaf to form a "chicken stack." Repeat to make 12 pieces. Dust the fat side with a thin layer of flour, then coat the edges with a thick egg yolk batter made by mixing egg yolks, wet starch, flour, and water. Pan-fry in lard heated to 140°C (285°F), then when the oil reaches 160°C (320°F) and the bottom is firm, flip each piece and continue frying until pale golden. Pour off the excess oil, then add clear broth, salt, and scallion and Sichuan pepper paste. Simmer over low heat until the liquid is nearly gone, then flip the pan to plate the stacks with the spinach leaf side up. This dish features a beautiful yellow-and-green contrast, vibrant colors, elegant presentation, and a tender, crispy texture with a savory aroma, suitable for all seasons.