锅塌鸡签
Crispy outside, tender inside; chicken strips are pan-fried and then braised in savory broth until succulent. A classic Shandong home-style dish.
Ingredients
13 items- Chicken breast 300g
- Eggs 2
- Cornstarch 1 tbsp
- Scallion 1
- Ginger 3 slices
- Broth 200ml
- Shaoxing wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Rinse chicken breast, pat dry, lightly pound with knife back, cut into 0.5cm thick, 6cm long strips. Add Shaoxing wine, light soy sauce, white pepper, salt; mix well and marinate 10 minutes.
In a bowl, beat eggs with cornstarch until smooth. Add the marinated chicken strips and coat evenly with the batter.
Heat oil in a non-stick pan over medium heat. Fry the battered chicken strips until golden brown on both sides, about 3 minutes per batch. Remove and drain.
Leave a little oil in pan, sauté scallion and ginger over low heat until fragrant. Add broth, light soy sauce, dark soy sauce, sugar, salt; bring to a boil.
Return chicken strips to the pan, reduce heat to low, cover and simmer for 8 minutes until sauce thickens and chicken is tender.
Uncover, turn up heat to reduce sauce, shaking pan to prevent sticking. When sauce is syrupy and clings to chicken, drizzle sesame oil, transfer to plate, garnish with chopped scallion.
Tips
Key tips: 1. Batter should be slightly thick – too thin won't coat. 2. Fry over medium heat to avoid burning outside while raw inside. 3. Simmer fully to let chicken absorb flavors. 4. Reduce sauce on high heat quickly to keep meat tender.
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