Snowflake chicken (nào) is a traditional Kung Fu Sichuan dish, also known as "snowflake chicken noisy", its ingredients are very simple, only egg white and chicken breast two kinds, after pounding, chopping, stirring, stir-frying four steps, the complete chicken meat evolved into a snow white cloud chicken, tender and smooth, not greasy and not greasy.
Batch prefabrication:
1, take a large piece of fresh pork skin, the skin face down into the board, put 1500 grams of chicken breast on it, pound with the back of the knife for 40 minutes, pick off the old tendons, and then use the blade to finely chop for 5 minutes, at this time the chicken mushrooms should be white and delicate without particles, slightly sticky, put it into the basin.
2, add 30 grams of salt to the chicken mushrooms, whisk in the same direction, then add 50 grams of cooking wine, then pour 3000 grams of cold chicken soup into three times to fully stir well, then add 30 grams of water starch and mix well, put into the crisper box and refrigerate for later
△ In the past, chefs could only beat chicken mushrooms by hand, but now they have machines, which are much more convenient and fast.
Cooking process:
1: 5 egg whites are whisked off with chopsticks and when they are "snowflake-shaped" egg bubbles.
2, take 150 grams of chicken mushrooms and stir well, add 2 grams of salt, 2 grams of chicken powder, 5 grams of flower carving wine, 20 grams of wet starch, mix well, pour in the egg bubbles and continue to stir, until the chicken is white and viscous, scooped up with a small spoon just can flow in a straight line, you can carry out the next operation.
3, wok through, put 40 grams of lard to 50% heat, pour into step 1 stirred chicken mushrooms over low heat and stir-fry until set and mature, turn off the heat into two small jars, put into a long dish, sprinkle 10 grams of minced ham and 3 grams of diced carrots in each jar.
Production key:
1, to make this dish, it is best to choose about 1 and a half pounds of chicken, this chicken breast meat fascia is less, tender taste; before the operation, at least put into fine water to rinse for 1 hour, fully remove the blood and water, so that the color of the dish is white; in the operation, it is necessary to use the method of "knife back pounding, knife tip chopping" to make chicken mushrooms.
2, each kilogram of chicken mushrooms need to add two pounds of water (or soup) to fully penetrate, but in the production need to pay attention to, water (or soup) can not be poured at one time, otherwise the two are not easy to integrate, stirred chicken mushrooms will appear small particles.