Ingredients
Duck pancreas, shredded chicken breast, winter bamboo shoots, rehydrated shiitake mushrooms, egg whites, and chicken broth, each to taste.
Seasonings
Wet starch (cornstarch mixed with water), salt, cooking wine, MSG (or chicken bouillon), and chicken fat, all to taste.
Instructions
1. Blanch the duck pancreas in boiling water for about 10 minutes, then remove and cool in cold water. Tear off any tough membranes and place in a bowl. Add the shredded chicken breast to the same bowl, then mix with egg white and wet starch until well coated. Slice the rehydrated shiitake mushrooms and winter bamboo shoots into thin pieces.
2. Heat the chicken fat to 40% hot (about 175°C/350°F), add the duck pancreas, shredded chicken breast, winter bamboo shoots, and shiitake mushrooms, stirring with a spatula until the oil begins to foam, then remove and drain in a colander. Place the wok back on the heat, pour in the chicken broth, add salt, cooking wine, and MSG, thicken with a cornstarch slurry, then return the duck pancreas, chicken, mushrooms, and bamboo shoots to the wok, toss quickly, and drizzle with chicken fat before serving. This dish is creamy white in color, glossy and tender, with a delicious and refreshing taste.