Chicken slices with assorted vegetables and hibiscus

Overview

Hibiscus chicken slices are so named because they resemble hibiscus, are white and tender. It is one of the representative dishes in Shandong cuisine. The traditional Shandong cuisine method is to use egg white to release the minced chicken bit by bit, and then put it into warm oil with a frying spoon and slowly pull it into a sheet. This requires a very high level of chefs. What I used today is another production method, using minced chicken and hard foamed egg white. The finished product tastes salty and fresh, and the texture is equally soft, tender and smooth. As for the side dishes, there are also many kinds. You can use ham, carrot slices, mushrooms, cucumbers, bamboo shoot slices, vegetable bladders, tomatoes, etc. You can mix it with whatever you have on hand. If there is no broth, you can use water instead.

Tags

• hot dishes
• common dishes
• meat dishes
• shandong cuisine
• old man
• summer recipes
• banquet dishes
• local cuisine
• dinner
• black fungus
• chicken breast
• chicken essence
• cucumber
• egg white
• liquor
• red spicy millet
• starch
• stock
• wolfberry
• carrot
• salt
• white pepper

Ingredients

Steps

1. 1 Remove the large fascia from the chicken breast, then use the back of the knife to mince it into fine pieces.

2. 2 Then use the edge of a knife to spread the chicken mince bit by bit, pick out the remaining tiny fascia inside, and then continue to chop into fine chicken mince.

3. 3 Add a small amount of white wine, a pinch of salt and a teaspoon of white pepper and mix well.

4. 4 Then add about a quarter of the volume of chicken with water and slowly release the chicken mince. Add water about 3 times.

5. 5 Beat egg whites until stiff peaks set aside.

6. 6 Add the egg white to the chicken mince in 2-3 batches to prepare

7. 7 And add appropriate amount of water starch to mix evenly.

8. 8 Pour oil into the pot, and when it is 30% hot, use a spoon to put the minced meat into the pot little by little, and pull it slightly into a sheet.

9. 9 Fry at low temperature until set and then take out.

10. 10 After taking out the chicken slices, drain them into warm water to remove the floating oil on the surface.

11. 11 Leave the oil in the pot, add ginger slices, millet, spicy carrots and stir-fry.

12. 12 Then add cucumber slices and black fungus.

13. 13 Add the chicken slices and add the stock to cover.

14. 14 Sprinkle an appropriate amount of wolfberry, add salt, chicken essence and an appropriate amount of white pepper to taste, finally thicken the sauce, pour an appropriate amount of oil and serve.

15. 15 The chicken slices are very soft and tender. I added a little spicy millet. The salty and slightly spicy taste is very refreshing. If you don’t like chili, you can leave it out.