Ingredients
300 g chicken breast, 50 g egg whites, 25 g each of ham, winter bamboo shoots, and pea shoots, 250 g cold fresh broth, 80 g milk broth.
Seasonings
500 g (about 1 lb) lard, 30 g (about 3 1/2 tablespoons) water starch, 10 g (about 2 teaspoons) chicken fat, 5 g (about 1 teaspoon) salt, 1 g (about 1/4 teaspoon) white pepper, 0.5 g (about 1/8 teaspoon) MSG.
Instructions
1. Remove the sinews from the chicken breast, pound it into a paste, and place in a bowl. Mix in cold fresh broth, water starch, salt, and egg whites until smooth to form a batter. Cut the ham and winter bamboo shoots into thin slices about 3.5 cm long and 2 cm wide. Wash the pea shoots. Heat a wok over high heat, add lard, and heat to about 80°C to 100°C (175°F to 212°F), then tilt the wok slightly.
2. Use a wok spatula to scoop about 30 g of the chicken paste and gently pour it along the edge of the wok into the oil, then quickly tilt the wok in the opposite direction so the oil covers the paste; once it sets and releases from the wok, remove it and place it in fresh broth to float, forming a chicken slice. Repeat this process with all the remaining chicken paste.
3. Pour out the excess oil from the wok, add the ham and winter bamboo shoots, pour in the milk broth, season with salt, MSG, and white pepper, and bring to a boil. Gently add the chicken slices and simmer briefly, then add the pea shoots and thicken with a water and cornstarch slurry. Remove from the heat, drizzle with chicken fat, and serve. This dish is tender and delicate, with a subtle, savory flavor.