Raw-Blanched Chicken (Sheng Pao Ji)
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- young chicken
- 秋油 (autumn-pressed soy sauce)
- rice wine
- oil
- vinegar
- rice wine
- potato starch or cornstarch
- scallion greens
Instructions
- Cut the young chicken into small cubes. Coat with秋油 (autumn-pressed soy sauce) and rice wine, and let sit until the moment of service.
- When ready to serve, raise the chicken cubes with chopsticks or a slotted spoon and plunge them into rolling-hot oil. Remove them at once, then return to the oil and blanch again. Repeat this three-fold immersion. Lift out and drain.
- While the chicken rests, prepare a finishing spray: combine vinegar, rice wine, and a slurry of potato starch with a little water. Pour or spray this mixture over the hot chicken, and scatter minced scallion greens across the top. Serve at once.