How to make clear stewed chicken?

Jifu is not an ingredient, but a food that needs to be prepared. To make Jifu, chicken and pork need to be mashed into a puree, and then seasonings are added and the mixture is kneaded into balls before frying. The production process is relatively complicated. If you have plenty of time, you might as well give it a try. The finished product tastes very good.

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Materials

Main ingredients: Chicken drumstick (185g) Pork (fat and lean) (185g)

Accessories: fresh mushrooms (60g), ham (60g), egg white (100g)

Seasoning: ginger (5g) rice wine (15g) shallot (3g) starch (broad bean) (30g) salt (2g) lard (refined) (60g)

Production process

1. Remove the stems of shiitake mushrooms and wash them;

2. Wash the green onion and ginger separately and chop them into fine pieces;

3. Slice the cooked ham;

4. Chop the pork into small pieces and put them into a bowl. Add chopped green onion, chopped ginger and a small amount of salt and mix well.

5. Place the chicken skin side down on a cutting board and chop the chicken lightly with a knife;

6. Spread the minced meat evenly on the chicken;

7. Use the knife to chop the minced meat twice horizontally and vertically to make the pork and chicken stick together tightly, and then cut the chicken into diamond-shaped pieces with a side length of 3 cm;

8. Pour the egg whites into a plate, use 3 bamboo chopsticks to beat them into egg foam, add dry starch and mix well;

9. Dip the chicken pieces into the egg batter;

10. Heat the wok over high heat, add the cooked lard and heat until it is 50% hot, then add the chicken pieces three times at a time and fry for about 1 minute until the chicken pieces are slightly soft and white, remove with a slotted spoon and drain the oil;

11. Put into a wok, add 600 ml chicken broth, ham slices, rice wine, a small amount of salt, cover the pot, boil over high heat, then simmer over low heat for about 25 minutes. When the chicken is tender, add the mushrooms and simmer for another 5 minutes.