As we all know, in school, in addition to learning, there are exams. Yes, the New Oriental Cooking School I attend has an exam about cooking. In fact, for every dish we cook at school, the teacher will check the eligibility of each aspect and give a comprehensive score. Sometimes, the school will conduct a culinary test for the students, and there will be a comprehensive score by professional judges from several schools. These grades will be incorporated into our graduation grades. This Shredded Chicken with Silver Sprouts recipe is the first recipe we will use for the exam.
The steps for cooking Shredded Chicken with Silver Sprouts are very simple, but the requirements for the finished product are very high. First of all, the chicken and bean sprouts must be white. Second, the texture of the chicken strips must be smooth and tender, while the texture of the bean sprouts is crisp. Third, the length of the chicken strips must be the same, with uniform thickness. Lastly, there should be no excess broth in this dish. This dish tests our control of oil temperature, skill using a knife, and mastery of cooking techniques.
To be honest, this dish is exquisite, but it’s not home cooking. Since the whole dish looks bland, it doesn’t make you want to eat more rice, like a good home-cooked dish. I think it would be more suitable for an elegant dining table. If you want to challenge this dish, please try it. If you make it, great, you have what it takes to be a chef!
Shredded Chicken with Silver Sprouts
Equipment
- 1 wok
- 1 wire skimmer
- 4 mixing bowls
Ingredients
- 1 chicken breast
- 150 g mung bean sprouts
Finishing
- 5 ml starch water
- 3 ml salt
- 30 ml water
- 5 ml clean oil
Instructions
Preparation
- Wash the chicken breast and bean sprouts, prepare an egg white, and stir slightly.
- Skin and trim the chicken breast, cut into uniform strips, then rinse repeatedly until the water runs clear.1 chicken breast
- Remove the heads and tails of the bean sprouts, soak them in water, and set aside.150 g mung bean sprouts
- Drain the chicken, add 3ml of salt and stir until the chicken becomes sticky. Add half of the egg white and mix well. Then 20 ml of cornstarch and stir well. Add the remainder of the egg white and whisk. Finally, add 15 ml of clean oil and mix well. Set aside.1 egg white, 20 ml cornstarch, 3 ml salt, 15 ml clean oil
Cooking
- The first step is to dry-blanch the chicken and sprouts in warm oil. This is not deep-frying. Heat a dry wok until slightly smoking and add clean (never used) oil to fill the wok to half of its capacity. Heat the oil to 90°-110°C (194°-230°F). Reduce the heat to low, add chicken shreds, and when the color changes by 1/3, use chopsticks to separate the chicken shreds. When the chicken turns completely white, turn off the heat. Then the drained bean sprouts and remove after 2 seconds. Drain the oil into a heatproof container.
- Clean out the wok and dry it completely. Over medium heat, add 5 ml oil, 30 ml water, 3 ml salt. Stir. When the water boils, add 5ml starch water, stirring quickly to thicken. Add the chicken and bean sprouts, turn off the heat, and toss quickly for 3 seconds to coat evenly. Serve.5 ml starch water, 3 ml salt, 30 ml water, 5 ml clean oil
Notes
- Preparation 2. Rinse the shredded chicken repeatedly to make the shredded chicken whiter, and soak the bean sprouts to keep the texture of the bean sprouts.
- Preparation 3. Note that if your hands are dirty or sweaty when handling the sprouts, this may cause the sprouts to turn black after cooking.
- Preparation 4. this step is to make the chicken smoother and more tender.
- Cooking 1, please pay attention to the oil temperature, if the oil temperature is too high, the chicken shreds will turn yellow directly, which is wrong. If the oil is too cold, the starch on the surface of the shredded chicken will come off when you separate it.
- Do not heat the bean sprouts for too long.
- Please use clean, fresh oil, and a clean wok.
Nutrition
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