Gourmet: Jiangsu recipes

Features: Green leafy vegetables as the matrix, white and green, crispy chicken tender and delicious, light and refreshing, deeply loved by diners.

Ingredients: 300 grams of hen's chicken breast. White shrimp150g, cooked ham slices 25g, winter bamboo shoots 25g, mushroom slices15g, pork fat 50g, shrimp 5g and green leafy vegetables 25g. 25g of starch, 30g of Shaoxing wine, 7.5g of refined salt, 25g of onion, 25g of ginger 15g, 25g of white soy sauce, 35g of lard, and 0/5g of chicken oil/kloc-0.

The practice of white crispy chicken:

Wash the chicken, take four pieces of chicken legs and breast meat, remove all the chest and leg bones, chop them with a knife, pat them loose, and add Shaoxing wine, refined salt, onion and ginger juice for pickling. Chop shrimp and pig fat into minced meat respectively. Add seasoning such as shrimp and stir well to make shrimp stuffing. Pat the chicken with a layer of dry starch, spread the shrimp stuffing, cut it gently with a knife, smooth the surface, put it on a plate and steam it with the liver, take out the crispy chicken, drain the marinade and slice the liver. Cut the crispy chicken into long slices, buckle it into a bowl with ingredients such as chicken liver, and pour in steamed chicken juice. Steam in a cage for 30 minutes. Stir-fry the green leafy vegetables and put them in a concave basin. Take out the steamed crispy chicken, turn over the pot and pour out the original juice. Put the cooked lard on the fire, stir-fry the onion and ginger, take it out, pour marinade, add white soy sauce, boil the shrimp, pour the cooked chicken oil and pour it on the crispy chicken.