Birds 7: Stir-Fried Chicken Slices (炒雞片)

Take boneless chicken breasts and chop them into thin slices. Mix the slices with mung bean starch, sesame oil, and autumn sauce. Next add thickening starch and mix in egg whites. Just before stir-frying, add to it soy sauce, soy pickled ginger, and chopped green onion. One must use a burning hot flame to stir-fry the dish. Only four liang of chicken should be cooked per serving so that the heat can properly and rapidly cook the meat.

羽族單::炒雞片
用雞脯肉去皮,斬成薄片。用豆粉、麻油、秋油拌之,芡粉調之,雞蛋清拌。臨下鍋加醬、瓜薑、蔥花末。須用極旺之火炒。一盤不過四兩,火氣才透。

chicken_and_snow_peas_with_stir_fried_green_beans_281566697484429
There are no good images of stir-fried food on wikimedia commons, but just in case you need some visuals on what cooked chicken slices look like… (Credit: jefferyw)

One question came up during this translation: what exactly is dou fen (豆粉)? It literally means bean flour, but does that mean it’s mung bean starch? Roasted soy bean powder? Raw soy bean powder? Mung bean flour? I guess we’ll never know definitively, but it worth trying out the recipe to find out. Meanwhile I’m saying it’s mung bean starch, because it makes sense to me.

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