Ingredients
200 g raw chicken breast, 50 g each of baby bok choy hearts and cooked pork fatback, 30 g egg whites, 25 g cooked ham, and 150 g chicken broth.
Seasonings
35 g lard, 25 g cornstarch, 20 g Shaoxing wine, 15 g each scallion and ginger, 5 g salt, 2 g MSG.
Instructions
1. Finely mince the chicken breast and pork fat separately, then combine them in a bowl. Add cold chicken broth, scallion-ginger juice, Shaoxing wine, salt, and cornstarch, mixing well. Beat the egg whites until stiff and fold them into the chicken mixture.
2. Heat a wok over high heat, add lard and heat until it reaches 60% hot (about 350°F/175°C), then briefly stir-fry the bok choy hearts, add chicken broth, salt, and MSG, bring to a boil, then drain in a colander.
3. Reheat the wok over high heat, add lard, pour in chicken broth, season with salt and MSG, bring to a boil, then thicken with a water-starch slurry. Add the chicken purée and stir-fry until the chicken porridge comes to a full boil, drizzle in more lard, add the bok choy hearts and toss briefly, then plate and sprinkle with minced ham. The chicken porridge is snowy white, the bok choy hearts emerald green—like jade hidden in white—light, refreshing, and clean on the palate.