Braised gold and silver wire [Zhejiang cuisine]

【Dish name】 Braised filigree

【Cuisine】 Zhejiang cuisine

【Features】 The chicken shreds are tender, the silk is fragrant, the soup is rich and mellow, and the color is harmonious.

【Raw Materials】

Chicken breast 150 g. 75 g fine, 1 egg white, 5 g seedlings. 30 grams of wet starch, 500 grams of cooked lard (about 50 grams), 15 grams of rice wine, 3 grams of refined salt, 1.5 grams of monosodium glutamate, 300 grams of clear soup.

【Production process】

Cut the chicken breast into strips. Place in a bowl, mix well with 1.5 g of fine salt, add egg whites and 10 g of wet starch and knead well and sizing. Cooked shredded and washed with bean sprouts. Heat the wok over medium heat, slide the pan with oil, and when the lard is 30% hot (about 66 ° C), quickly scatter the chicken shreds into the pan, when it is white, pour into a colander and drain the oil. Leave 10 grams of oil in the pot, add clear soup, rice wine, salt, monosodium glutamate, dilute it with wet starch, and then pour the chicken shreds and silk together, put the bean sprouts, gently stir with a hand spoon, drizzle with chicken fat, and put it into the soup plate. Welcome to upload your recipe compositions