"Stewed chicken breast with dried scallops" is only known as its name. Many people will mistake it for a dish similar to stewed meat slices, stewed meat segments, and stewed kidney flowers. In the practice, only the raw materials used are different. I have also eaten it in many places. The dish known as the palace's "chicken breast" was actually served on the table and found it was a plate of "fried chicken slices" with some sauce added to it. The soup inside was just a little too much. The store's publicity was under the guise of court dishes or official dishes.
In fact, this is not the case at all. According to my understanding and textual research, I have consulted experts who have studied palace cuisine and future generations of palace chefs who have cooked this dish. These people are also old masters in their twenties. They just laughed it off after listening to my narration. In order to correct my layman's ideas, the master also personally cooked the kitchen, so that I had the honor to taste this dish and witnessed the whole process of his making this dish.
In fact, this soup-like dish tastes very delicious. I drank a big bowl that time, haha! This is really different from the so-called "chicken breast" promoted and produced in some shops under the guise of palace cuisine and official cuisine. The discrepancy is too big!
It is said that in her later years, Empress Dowager Cixi liked to eat light and delicious dishes most, and "Stewed Chicken Breast" was one of her favorite soups. The reason why it is called "Flowing Chicken Breast" is entirely the name given by the master of the imperial kitchen. This dish has a wide range of soup and is also made by thickening. It's just that it uses raw materials such as chicken soup and minced chicken, which are carefully researched and carefully prepared by the masters. In fact, the method is very simple, just showing a little skill in raw material processing! Today, I tried making this soup. I used some scallops, so it was called "Steamed Chicken Dried Scallop". Regardless of whether our production is good or bad, the focus is on the display in the link. The specific practices are as follows;
Stewed chicken breast with dried scallops
By RuthieDoyle
Recipe Recommendations
- chicken breast 一块 120 grams
- egg white 60 grams
- scallops 15 grams
- chicken stock 800ml
- onion 10 grams
- ginger slices 8 grams
- salt 2 grams
- chicken essence 2 grams
- white pepper appropriate amount
- yellow wine 15 grams
- ginger 20 grams
- green peas 25 grams
- water starch appropriate amount
- cooking oil appropriate amount
- salty and fresh
- sneak
- half an hour
- ordinary
Steps for Stewed chicken breast with dried scallops
1
Chicken breast, egg white, scallops, chicken broth, salt, chicken essence, white pepper, rice wine, ginger juice, spring onion, ginger slices, green peas, water starch, cooking oil.
2
Put spring onion segments and ginger slices into the scallops, and add a little rice wine and water.
3
Place on the cage and steam over medium heat for 15 minutes.
4
Use a blade to remove the fascia of the chicken breast.
5
Cut the chicken into small pieces, then chop the chicken into thin pieces with a knife.
6
Then use the back of the knife to smash the chicken into meat paste.
7
When smashing the meat paste, slowly add a little ginger juice in portions while smashing.
8
Smash the meat paste until it is fine and free of particles, use a knife to wipe it open and it is soft, without tendons and bumps, and it will be done.
9
Put the smashed chicken mashed into a bowl, sprinkle with a little salt and white pepper, add a little rice wine and chicken essence into the chicken mashed and mix well.
10
Pour in a little ginger juice and beat well.
11
After whisking evenly, add egg white into it, add a little chicken soup and stir until paste.
12
Take out the steamed scallops, pick out the onions and ginger, and rub the scallops with your hands into thin threads for later use.
13
Boil a basin of boiling water for later use.
14
Heat the frying spoon on fire, add appropriate amount of cooking oil, and when the oil temperature reaches 3- 40% hot, pour the smashed chicken minced meat into a colander and drain it into the oil pan.
15
Switch to medium heat to gradually increase the oil temperature, and remove the chicken immediately when it turns white.
16
Remove the minced chicken and quickly pour it into a hot water basin and soak for a while.
17
Pour in the chicken clear soup pot, add the scallops and the water from steamed scallops.
18
Add a few drops of rice wine to the soup, sprinkle with a little salt, white pepper and chicken essence.
19
Then thicken with water starch.
20
After the sauce is gelatinized, add the minced chicken and green peas, and cook for another 1 minute to serve.
21
Serve it hot after being taken out of the pan. It tastes very delicious.Stewed chicken breast with dried scallops Make Tips
Characteristics of chicken breast with dried scallops; fresh color, light taste, smooth chicken kernels, and delicious soup. Warm tips: 1. The more delicate the chicken mashed is, the better. When smashing the chicken mashed until the hair is dry, add a little ginger juice to make it both taste and not easy to stick to the knife. 2. When stirring the chicken puree, add the chicken soup to the right place. Add it slowly. Never add too much at once. Add it again every time when whisking until it is strong and dry. Finally, add the egg white and stir well. Lift the spoon. It can flow downward, but it is best not to be very thin. 3. When leaking chicken breast into the oil pan, the oil temperature should be well controlled. It is best to heat 3- 40% heat. At this time, it is most difficult to adhere. The chicken meat will be clearly divided after being put into the pan. It is better to use a colander with large eyes. Remove it immediately after it is finished, set and turn white, and soak it in a hot water basin to remove the oil and maintain a smooth and tender taste.