When the dinner bell rings everyone has anticipation to get to the table and fast, as it is Furong Chicken. It calls for seasoned ground chicken breast, mixed with fluffy egg whites, and then fried to perfection. Results are very moist and tender white chicken patties. Served with broth and morel mushrooms.
TIME: 30 min
SERVING: 2 People
- 5 medium Morel Mushrooms
- 1 cup Warm Water
- 1 block Fresh Ginger
- 1 stalk Green Onion
- ⅔ + ¾ cups Chicken Stock (Divided)
- 1 large Chicken Breast
- 1 tsp Salt (Divided)
- ¼ tsp White Pepper
- 2 +1 tbsp + tsp Corn Starch (Divided)
- 2 large Egg Whites
- 1 +1 tbsp + cup Olive Oil (Divided)
- 1 large Tomato
- 1 tbsp Snow Peas
- 1 tbsp Cold Water
In a small bowl, soak the mushrooms in warm water for 25 minutes.
Wash and remove the outer coating of ginger. Cut ginger in thin strips length-wise, and repeat the cut (matchstick cut). Cut green onion into 3 sections, then thinly slice length-wise. In a medium bowl, soak ginger and green onion in chicken stock for 10 minutes.
Cut the chicken breast into big chunks. Add chicken to a food processor and finely grind. Over the chicken, strain the chicken stock, and discard the ginger and green onion. Add 1/2 teaspoons of salt, 1/4 teaspoons of white pepper, and 2 tablespoons of corn starch to meat.
Grind again until it becomes a fine mixture. Transfer to a large bowl.
Beat 2 egg whites on medium until the peak stands straight up when the beaters are lifted from the mixture.
Add the stiff egg whites to the ground chicken, and mix well.
Heat medium skillet to low heat, then add 1 tablespoon of oil. Spoon out the chicken mixture to form 6 small pancakes in the skillet. After it cooks enough to have shape, add 1 cup of oil. Fry patties on each side for 3 minutes.
Remove from pan into a bowl of water to rinse excess oil off. Cut the chicken into rectangle shapes with a cutter or free-hand. Keep all pieces of the meat.
Cut sides off the tomato, and remove the fleshy centers. Then diagonally cut into strips.
Cut snow peas diagonally. Cut mushrooms in thin, length-wise, strips.
In a large skillet, add 3/4 cups of chicken stock, mushrooms, snow peas, and 1/2 teaspoon of salt. Let boil. Add tomato slices, 1 teaspoon of corn starch, 1 tablespoon of cold water, the chicken patties, and the cut ends. Let boil.
Carefully, remove chicken from pan to individual serving bowls. Ladle chicken broth from the pan over chicken. Arrange cooked mushrooms and snow peas around the meat. Garnish with cashew nuts, pea shoots, edible flower petals, and red sorrel. Ready to enjoy!