Hibiscus chicken fillet is a traditional old Sichuan dish, the finished dish is as white as jade, and it is a representative dish of non-spicy Sichuan cuisine.
Introducing a method of making it:
1. Chicken breast and fish fillet are smashed into a puree with the back of a knife to remove the muscle membrane. Put the chicken puree in a bowl and add green onion and ginger water, mix it into a thin paste, squeeze and filter it with gauze to prevent coarse particles, add egg white, salt and wet starch and stir well, adjust it to a yogurt-like paste for later use.
2. Use salt, monosodium glutamate, cooking wine, fresh soup, and wet starch to season the sauce in a bowl.
3. Add a large amount of salad oil or lard to the hot pan, heat the oil to three percent of the heat and change to low heat, throw the chicken paste into the pot with a spoon, keep stirring the oil pan to make it slowly form pieces, after the oil surface rises after maturity, pour it into a colander and drain the oil, put the smooth chicken slices into the boiling water prepared in advance, soak the excess oil, soak for 5 minutes and then drain the water for later use.
4. Leave a little base oil in the pot, heat the green onion and fry until fragrant, put the ham and winter bamboo shoots and stir-fry, pour the sauce in, put the green cabbage heart fungus, tomato slices, put the slippery chicken slices into the pot, and gently stir-fry evenly.
The dishes named "Hibiscus" must be white in color and fresh in taste, and are generally made of boneless and skinless animal raw materials with egg whites, and are made by stewing, stalling, steaming and other methods. This dish has both the tenderness of chicken and the smoothness of egg whites, which is fresh and attractive.
