Ingredients
750 g chicken tenderloin, 25 g winter bamboo shoots, 15 g green peas, 1 egg, and some clear broth.
Seasonings
500 g lard (about 75 g will be used), 25 g Shaoxing wine, 25 g wet cornstarch slurry, 3 g salt, and scallion and ginger to taste.
Instructions
1.Trim the fat and white tendons from the chicken tenderloin, then use the back of a knife to pound it into a fine paste. Mix in egg whites, wet starch, salt, and clear broth until well combined. Cut the winter bamboo shoots into small diamond-shaped slices.
2. Heat lard in a wok over low heat until it reaches 40% hot (about 140°C/285°F). Using a spoon, carefully scoop the chicken paste into the oil one spoonful at a time, making sure they don't stick together. When the chicken mixture floats to the surface and forms thin slices, remove them. Leave some oil in the wok and heat to 60% hot (about 180°C/355°F). Sauté scallions and ginger until fragrant, then add salt, Shaoxing wine, bamboo shoot slices, green beans, and clear broth. Return the fried chicken slices to the wok, toss everything together, add MSG, and plate. This dish is exceptionally tender and soft, with a clear, light broth that is refreshing and aromatic.