✅ Step 1: Ingredient List
Here are the main ingredients needed to make Fu Rong Ji Pian.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Chicken Breast / Chicken Tenderloin | 150g | 🐔 Chicken tenderloin is more tender; requires removing筋膜 (fascia) and mincing to a paste |
| Egg/Dairy | Egg Whites | 200g (approx. 6 eggs) | 🥚 Provides pure white color and smooth, tender texture |
| Accessories | Wet Starch (Slurry) | 40g | Used for making chicken paste and thickening sauce |
| Cooked Ham (minced) | 5g | For aroma and garnish (optional) | |
| Pea Sprouts / Pea Shoots (豌豆苗) | 50g | For lining the plate; adds color and flavor | |
| Rehydrated Winter Mushroom Slices | 10g | Paired for added freshness (optional) | |
| Stock | Clear Chicken Stock / Superior Stock | 150g | For making the sauce, enhances umami |
| Aromatics | Ginger | 10g | Use ginger juice |
👨🍳 Step 2: Instructions
Making Fu Rong Ji Pian emphasizes processing the chicken paste, velveting at low oil temperature, and preparing the sauce. Here are the core steps.
- 🐔 Prepare Chicken & Make Paste:
- •Wash the chicken breast or tenderloin, soak in cool water to remove blood.
- •Remove fascia from the chicken. Use the back of a knife to pound into a fine paste, then chop slightly to pick out any remaining fascia.
- •Place the chicken paste in a large bowl, set aside.
- 🥣 Prepare Chicken Paste Mixture (Key Step):
- •Add a small amount of clear chicken stock (or cool water) to the chicken paste gradually, stirring in one direction until it becomes a paste-like consistency.
- •Add egg whites gradually in 4-5 batches, stirring consistently in the same direction after each addition.
- •Add wet starch, salt (approx. 1.5g), and MSG (approx. 1g, optional). Continue stirring until all ingredients are fully incorporated and the chicken paste mixture is smooth and free of granules.
- 🔥 Velvet the Slices at Low Oil Temperature:
- •Heat a wok or saucepan, pour in sufficient oil (approx. 1000g). Heat until 20-30% hot (approx. 60-90°C / 140-195°F; oil surface is calm, no green smoke).
- •Use a ladle to scoop the chicken paste mixture into the oil, and gently swirl the wok.
- •When the chicken paste floats up and forms large slices, it becomes pure white Fu Rong chicken slices. Remove with a slotted spoon.
- •Repeat this process to velvet all the chicken paste.
- •Key: The oil temperature should not be too high, otherwise, it will develop a honeycomb texture.
- 🍲 Blanching & Preparing Accessories:
- •Place the velveted chicken slices in warm water to soak, washing off surface oil. Drain and set aside.
- •Wash the pea sprouts, stir-fry until cooked and seasoned, then use to line the perimeter of the serving plate.
- •Mince the ham, slice the winter mushrooms (if using).
- 🧂 Make the Sauce & Finish the Dish:
- •Heat another clean wok, add clear chicken stock, salt, cooking wine (approx. 10g), ginger juice (approx. 10g), and MSG.
- •Bring to a boil, then thicken with a starch slurry to form a clear, “glaze-like” thin sauce.
- •Add the processed chicken slices, gently stir-fry to coat them evenly with the sauce.
- •Drizzle with clear oil, e.g., chicken fat, then plate onto the pea sprout-lined dish. Sprinkle with minced ham.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Fu Rong Ji Pian, especially the seasoning of the chicken paste and the savoryness of the sauce.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Table Salt | 2-3g | Provides base saltiness; partly for marinating, partly for the sauce |
| Cooking Wine | 10g | 🍶 Removes gaminess and adds aroma |
| MSG | 1g (optional) | Enhances freshness; can be omitted |
| Ginger Juice | 10g | Removes gaminess and adds aroma |
| Wet Starch (Slurry) | 40g | 30g for chicken paste mixture, 10g for thickening the sauce |
| Clear Chicken Stock / Superior Stock | 150g | For making the sauce, enhances umami |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Prioritize chicken tenderloin, it’s more tender than chicken breast. Egg whites should be fresh for a stable mixture.
- Paste Must Be Fine: Removing all fascia from the chicken, pounding it to a fine paste with the back of the knife, then chopping and picking out residual fascia is the key to ensuring a fine and smooth texture.
- Oil Temperature is the Soul: When velveting the chicken slices, the oil temperature must be controlled at 20-30% heat (low temperature). Too high will cause the slices to develop a honeycomb texture, affecting appearance and mouthfeel.
- Sauce Should Be Clear: When thickening the sauce, it shouldn’t be too thick; aim for a clear, “glaze-like” thin sauce to highlight the pure white color of the chicken slices.
- Pairings Can Vary: Besides traditional pairings, you can also add green peas, bell peppers, etc., according to season and preference to enrich color and nutrition.
