Ingredients
150 g chicken tenderloin strips, 6 egg whites, 75 g green tea leaves, 600 g chicken broth.
Seasonings
150 g oil, 40 g cornstarch, 2 g each salt and MSG, 2.5 g Shaoxing wine.
Instructions
1. Remove the sinew from the chicken tenderloin, then mince it into a fine paste. Mix in cornstarch, Shaoxing wine, salt, MSG, egg whites, and water, stirring until smooth to create a white chicken purée.
2. Blanch the green leafy vegetables in boiling water with a small amount of alkaline water, then remove with a slotted spoon, drain, and immediately plunge into cold water to cool completely. Finely chop into a smooth paste.
3. Bring 500 g (about 1 lb) chicken broth, salt, MSG, and Shaoxing wine to a boil in a wok, then thicken with a water and cornstarch slurry to create a clear, glossy sauce; immediately pour in the chicken paste in a slow, steady stream while gently stirring with a spatula to combine evenly; once the chicken paste begins to bubble, add oil and continue stirring until the oil is fully incorporated into the chicken porridge, then remove from heat and transfer to a large soup bowl.
4. In a separate pan, heat it up, add a moderate amount of oil and swirl to coat, then pour in some chicken broth; once it comes to a boil, thicken with a water and cornstarch slurry to create a glossy sauce, then stir in the vegetable puree until well combined, drizzle with a little oil, and pour it over one half of the chicken porridge to finish. This porridge features a beautiful green-and-white two-tone appearance, rich and silky in texture with a savory, aromatic flavor.