Lotus White Chicken Slices
Lotus White Chicken Slices, a classic Sichuan dish, features tender white chicken with ham and green peas, light and smooth, suitable for all ages.
Ingredients
11 items- Chicken breast 200g
- Egg whites 3
- Ham 30g
- Green peas 30g
- Green onion and ginger to taste
- Salt 1/2 tsp
- Cooking wine 1 tbsp
- Cornstarch 1 tbsp
- Water-cornstarch mixture 1 tbsp
- Chicken broth or water 100ml
- Cooking oil as needed
Nutrition
Steps （8 steps）
Slice chicken breast into thin pieces (about 0.3 cm). Mix with 1 egg white, 1 tbsp cooking wine, 1/4 tsp salt, 1 tbsp cornstarch. Marinate for 10 minutes until sticky.
Place remaining 2 egg whites in a bowl. Beat with chopsticks for about 30 seconds until frothy. Add a pinch of salt and 1 tsp water-cornstarch mixture, stir well.
Heat oil in wok over medium heat to about 140°C (bubbles around chopsticks). Add chicken, slide quickly over high heat until color changes (20 sec). Remove and drain.
Keep about 1 tbsp oil. Stir-fry ginger and green onion over medium heat for 30 sec. Add ham and peas, stir briefly.
Pour in broth or water (100ml), add 1/4 tsp salt, bring to boil then reduce to low heat. Stir in water-cornstarch mixture to thicken until sauce coats the back of a spoon.
Reduce heat to low. Slowly pour in egg white mixture, gently push with spatula to curd into lotus shape (about 1 min). Keep tender and white.
Return chicken slices, increase heat to high, stir-fry quickly for 10 seconds to coat evenly with sauce. Immediately turn off heat.
Transfer to a plate. Garnish with a little chopped ham or scallions if desired. Serve immediately.
Tips
1. Oil temperature for sliding chicken should be moderate (around 140°C), remove as soon as color changes to keep tender. 2. When adding egg whites, use low heat and gentle pushing to avoid overcooking. 3. The sauce should be thick enough to coat the chicken but not too heavy.
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