Ingredients
250 g chicken breast, 200 g each of pork fatback, winter bamboo shoots, and cabbage, 70 g cooked ham, and 1 egg.
Seasonings
20 g sesame oil, 20 g sugar, 30 g ketchup, 30 g wet cornstarch slurry, 10 g vinegar, 25 g Sichuan peppercorn salt, and scallion, ginger, cooking wine, MSG, and salt to taste.
Instructions
1. Slice the winter bamboo shoots and raw chicken breast into thin pieces measuring 2.5 cm wide and 4 cm long; cut the pork fatback into pieces of the same size and prick a few small holes in each piece; slice the scallions and ginger; finely mince the ham; wash the cabbage and shred it finely.
2. Mix egg whites with wet starch to make a thin batter, then combine scallions, ginger, cooking wine, MSG, and salt together to marinate the chicken slices for flavor. Wipe the fat off the pork belly with a clean cloth, then spread the egg batter over the pork belly, place a slice of winter bamboo shoot on top, and sprinkle with minced ham. At this point, remove the scallions and ginger used for marinating the chicken, mix the egg batter evenly with the chicken slices, and place them on top of the bamboo shoot slices.
3. Heat sesame oil in a wok, place the chicken and fat pork slices one by one with the meat side down into the hot oil, and pan-fry over heat until the bottoms turn golden and the chicken is fully cooked. Remove and arrange on one side of a serving plate. Toss the shredded cabbage with ketchup, sugar, MSG, and vinegar, then place it on the other side of the plate. Serve with a sprinkle of Sichuan peppercorn salt on both sides. This dish is savory, aromatic, tender, and crispy, with an appealing presentation.