PINK LOTUS STRAIN RECIPES

Steps:

• Cut the chicken breast into long strips and then into 1½-inch cubes.
• Season the chicken with salt, white pepper, Shaoxing wine, egg whites, baking powder, cornstarch, flour, cold water, and cooking oil. Add oil as needed; don’t pour all at once. The chicken must be evenly covered with egg white. Avoid the egg yolk as it will prevent the outside from crisping and darkening.
• Mix chicken pieces and let marinate for 10–15 minutes.
• In another bowl, add chicken broth, light soy sauce, dark soy sauce, oyster sauce, sugar, white vinegar, Shaoxing wine, and starch. Stir well. Cut the dried chilies into small sections; remove and discard seeds. Use only enough chili shells for fragrance, not spice.
• In a frying pan, add oil. When the oil temperature reaches 300°F/150°C, put the chicken into the pan piece by piece; fry over medium-low heat for 2–3 minutes or until chicken floats to the surface.
• After the chicken floats to the surface, take it out and cut off the uneven batter for a more appealing appearance.
• When the oil temperature rises back to 300°C/150°F again, put the chicken in and again and re-fry about 30 seconds. Quickly strain it out of the oil and place it on a paper towel to absorb the excess. It is best to use medium-low heat when frying. The chicken must also be re-fried, otherwise, the texture will not be good.
• Add oil to a 12-inch pan. Add garlic slices, ginger slices, and spring onions; stir-fry it.
• Pour the sauce into the pot, keep stirring the mixture as it thickens.
• Pour in the fried chicken pieces so the sauce completely covers the chicken.
• Serve the chicken on a plate with sesame seeds to garnish (optional).
• Enjoy!

Steps:

• Cut the chicken breast into long strips and then into 1½-inch cubes.
• Season the chicken with salt, white pepper, Shaoxing wine, egg whites, baking powder, cornstarch, flour, cold water, and cooking oil. Add oil as needed; don’t pour all at once. The chicken must be evenly covered with egg white. Avoid the egg yolk as it will prevent the outside from crisping and darkening.
• Mix chicken pieces and let marinate for 10–15 minutes.
• In another bowl, add chicken broth, light soy sauce, dark soy sauce, oyster sauce, sugar, white vinegar, Shaoxing wine, and starch. Stir well. Cut the dried chilies into small sections; remove and discard seeds. Use only enough chili shells for fragrance, not spice.
• In a frying pan, add oil. When the oil temperature reaches 300°F/150°C, put the chicken into the pan piece by piece; fry over medium-low heat for 2–3 minutes or until chicken floats to the surface.
• After the chicken floats to the surface, take it out and cut off the uneven batter for a more appealing appearance.
• When the oil temperature rises back to 300°C/150°F again, put the chicken in and again and re-fry about 30 seconds. Quickly strain it out of the oil and place it on a paper towel to absorb the excess. It is best to use medium-low heat when frying. The chicken must also be re-fried, otherwise, the texture will not be good.
• Add oil to a 12-inch pan. Add garlic slices, ginger slices, and spring onions; stir-fry it.
• Pour the sauce into the pot, keep stirring the mixture as it thickens.
• Pour in the fried chicken pieces so the sauce completely covers the chicken.
• Serve the chicken on a plate with sesame seeds to garnish (optional).
• Enjoy!