Snow Chicken (Xuehua Ji)
Snow Chicken is a classic Sichuan stir-fry dish featuring tender white chicken slices with colorful peppers in a light sauce. Delicate and delicious.
Ingredients
12 items- Chicken breast 200g
- Salt 2g
- Cooking wine 1 tbsp
- Egg white 1
- Cornstarch 1 tbsp
- White pepper 0.5g
- Green bell pepper 1/2
- Red bell pepper 1/2
- Ginger 5g
- Garlic 3 cloves
- Cooking oil 500ml
- Water 3 tbsp
Nutrition
Steps （7 steps）
Slice 200g chicken breast into thin pieces, lightly pound with knife back. Mix with 1g salt, 1 tbsp cooking wine, 1 egg white, 1 tbsp cornstarch, marinate for 15 minutes.
Cut half green and half red bell pepper into diamond slices. Mince 5g ginger, slice 3 garlic cloves. Set aside.
In a small bowl, mix 1g salt, 0.5g white pepper, 1 tbsp cornstarch, 3 tbsp water to make a sauce. Set aside.
Heat oil in wok (500ml) to about 120°C. Add chicken slices and slide until they turn white, about 1 minute. Remove and drain.
Leave a little oil in wok, heat on medium. Sauté ginger and garlic until fragrant. Add peppers and stir-fry about 30 seconds until just cooked but still crisp.
Return chicken to wok, pour sauce along side, turn heat to high and stir-fry quickly for about 20 seconds until sauce coats ingredients evenly.
When sauce is thick and glossy, turn off heat. Plate and garnish with chopped green onion if desired.
Tips
Make sure to mix the chicken well so it absorbs the marinade. Oil temperature should not be too high to avoid overcooking. Final stir-fry must be quick to keep chicken tender.
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