smooth chicken slices
By KimQuigley
Furong chicken slices are traditional Sichuan cuisine. They taste extremely smooth, tender and delicious. They are said to have been passed down for hundreds of years. However, for some unknown reason, they are basically invisible on the Sichuan cuisine table. It is estimated that many diners born in the 1980s basically I don't know what it is, so now I dedicate it to you TX, hoping that it will not be annihilated!
Recipe Recommendations
- chicken breast 300g
- ginger appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- egg white appropriate amount
Steps for smooth chicken slices
1
Remove the fascia from the chicken breast meat, slice it into thin slices, wash it in water, and remove the blood. Only then can the color of the chicken slices be beautiful.
2
Remove it and control the water to chop the antler, and then use the back of the knife to smash it into antler repeatedly.
3
Prepare some chopped green onions and ginger, add cooking wine and soak for later use.
4
Add 4 egg whites to the minced chicken, beat vigorously with an egg beater, and wrap it around the fascia on the egg beater in time for a while.
5
Add the chicken minced with a little salt and pepper to season, add the cooking wine soaked in onions and ginger and a little chicken soup in 2 or 3 times and continue to beat until the mixture becomes "chicken paste". Heat the oil pan to 30% heat. Use a small spoon to scoop the chicken paste, add it to the pan and shake it, so that the chicken paste flows into slices at the bottom of the pot (similar to pancakes). The chicken paste gradually whitens and floats. Be careful to move the floating chicken slices to the edge of the pan and continue to cook (otherwise they will easily break). Note: Do not overdo the chicken slices when they are cooked! Keep the chicken slices white! Continue to scoop the chicken paste into the pan and make it.
6
Good chicken slices on the beach.7
Preparation of green and red bell pepper slices (you can choose only one): Wash the red bell pepper, use a fork (chopsticks) to bake it on an open fire, leave the heat when the outer skin blisters, tear off the outer skin, and apply a blade into thin slices.
8
After all the chicken slices are ripe, start another oil pan, saute the onions and ginger until fragrant, stir-fry the red bell pepper slices prepared in advance, add all the chicken slices to season, and add a little sauce to start the pan.