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Chicken Fu-Yung Recipe
(fu-yung chicken)
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Category : poultry |
Style : deep-fry | Serves : 4 |
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Also
known as 'chicken in deep-fried milk' as the egg whites mix with milk and
minced chicken and deep-fried in a wok.
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Ingredients |
| 180 g |
Chicken breast fillet, skinned and minced |
| 120 ml |
Chicken stock |
| 40 ml |
Milk |
| 4 |
Egg whites, lightly beaten |
| 1 heart |
Lettuce, separated into leaves |
| 1 tsp |
Salt |
| 1 tbsp |
Corn flour paste |
| 1 tbsp |
Chinese rice wine or dry sherry |
| 1 tbsp |
Green peas |
| - |
Vegetable for deep-frying |
| - |
Few drops of sesame oil |
| - |
1 tbsp of minced ham to garnish |
Method :
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Add a pinch of salt to the minced chicken, then
add the egg whites, corn flour paste and milk, and blend well until smooth.
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Heat oil in a wok until very hot. Gently spoon
the chicken and egg white mixture into the oil in batches. Do not stir, otherwise it will
scatter. Stir the oil from the bottom of the wok so that the egg whites will rise to the
surface. Remove as soon as the color turns bright white and drain.
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Tip off the excess oil, leaving about 2
tablespoons in the wok. Stir-fry the lettuce leaves with the remaining salt for approx. 1
minute, add the chicken stock and bring to a boil.
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Add the chicken to the wok with the rice wine
and peas, and blend well. Sprinkle with sesame oil, garnish with minced ham and serve
immediately.
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