Snowflake Chicken
Tender chicken slices in a light sauce with fluffy egg-white snowflakes – a classic, elegant dish that melts in your mouth.
Ingredients
11 items- chicken breast 300g
- egg whites 3
- cooking wine 1 tbsp
- salt 1 tsp
- ground white pepper a pinch
- cornstarch 2 tbsp
- vegetable oil 3 tbsp
- ginger 3 slices
- spring onions 2
- chicken broth 100 ml
- cornstarch slurry 1 tbsp
Nutrition
Steps （8 steps）
Slice the chicken breast into thin pieces, about 3mm thick, place in a bowl.
Add cooking wine, half the salt, and white pepper; mix well.
Add 1 egg white and cornstarch, stir until sticky; let marinate for 15 minutes.
Heat oil in a wok over medium heat, tilt to coat; reduce to low, add chicken pieces one by one, stir gently until white (about 1 min). Drain.
Reserve a little oil, add ginger and scallion, stir-fry over medium heat 30 sec. Pour in chicken broth and remaining salt, bring to a boil.
Return chicken to the wok, stir well. Pour in the cornstarch slurry, stir until sauce thickens and coats the chicken.
Beat remaining egg whites until frothy; pour over chicken. Stir quickly over medium heat until egg whites form snowflakes (about 20 sec). Remove from heat.
Plate and garnish with chopped scallions or white pepper.
Tips
Add egg whites at the last stage and stir quickly for the snowflake effect. Do not overcook the chicken to keep it tender.
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