Ingredients
350 g cold fresh broth, 150 g chicken breast, 31 g cooked ham (finely minced), 50 g egg whites.
Seasonings
50 g (about 1/4 cup) water starch in lump form, 50 g (about 1/4 cup) lard, 1 g (about 1/2 teaspoon) white pepper, 0.5 g (about 1/8 teaspoon) MSG, salt to taste.
Instructions
1. Remove the tendons from the chicken breast, then pound the meat with the back of a knife into a fine paste, removing any remaining sinew. Place the paste in a bowl, first dilute it with cold fresh chicken broth, then add water starch, salt, MSG, and white pepper, stirring until well combined. Finally, fold in stiffly beaten egg whites until evenly incorporated.
2. Heat a wok over high heat, add lard and heat until hot (about 180°C/350°F), pour in the chicken mixture, stir-fry until cooked through, remove from the wok, plate, and sprinkle with minced ham. This dish resembles clouds or piled snow, with a soft and silky texture.