Preserved chicken with white pear

The method of white pear preserved with chicken is as follows

Raw materials for making preserved white pear

150 grams of chicken breast and 3 Jingbai pears.

Seasoning for white pear preserved chicken:

15 grams of cooking wine, 1.5 grams of refined salt, a little onion and ginger, 50 grams of clear soup, 1 egg white, 15 grams of wet corn flour, 500 grams of cooked lard (about 25 grams), 10 grams of chicken oil.

The processing steps of white pear preserved chicken are as follows:

1. Remove the muscle and skin of the chicken breast, wash it, use a blade to grow a 1-inch-5-minute, 6-minute wide slice, put it into the pot, add a little egg white, cooking wine and refined salt, mix well, then add a little corn flour, mix well and sizing.

2. Clean the Jingbai pear with clean water, peel it off, cut it into two pieces, remove the core, cut it into 1-inch-5-minute-wide and 6-minute-wide slices, put it into a bowl, and soak it in clean water to prevent rust.

3. In the frying pan, add the cooked lard and heat it to 60%. Put in the sliced chicken, slice it with iron chopsticks and pour it into the colander. Add cooking wine, refined salt, clear soup and Jingbai pear slices, bring to a boil, add chicken slices, dilute corn flour with water, pour into the pan, hook into sauce, stir well, sprinkle with chicken oil, and then out of the pan.

Preserved chicken with white pear

Pear preserved chicken is a kind of food, the main ingredient is fruit.

Cuisine taste

Fresh fragrance

Food materials involved

Chicken fruit

raw material

Ingredients: 150g chicken breast, 3 Jingbai pear.

Seasoning: 15 grams of cooking wine, 1.5 grams of refined salt, a little onion and ginger, 50 grams of clear soup, 1 egg white, 15 grams of wet corn flour, 500 grams of cooked lard (about 25 grams), 10 grams of chicken oil.

Production process

1. Remove the muscle and skin of the chicken breast, wash it, use a blade to grow a 1-inch-5-minute, 6-minute wide slice, put it into the pot, add a little egg white, cooking wine and refined salt, mix well, then add a little corn flour, mix well and sizing.

2. Clean the Jingbai pear with clean water, peel it off, cut it into two pieces, remove the core, cut it into 1-inch-5-minute-wide and 6-minute-wide slices, put it into a bowl, and soak it in clean water to prevent rust.

3. In the frying pan, add the cooked lard and heat it to 60%. Put in the sliced chicken, slice it with iron chopsticks and pour it into the colander. Add cooking wine, refined salt, clear soup and Jingbai pear slices, bring to a boil, add chicken slices, dilute corn flour with water, pour into the pan, hook into sauce, stir well, sprinkle with chicken oil, and then out of the pan.

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