Gentle-Fried Furong Chicken is a traditional Chinese dish. It is named after the Furong, or hibiscus flower, because its delicate shape resembles that of white hibiscus petals. The chicken pieces are tender, smooth, and moist, completely different from the usual dry and rubbery texture of chicken breast.
- Chicken breasts
- Egg whites
- Salt & pepper
- Soup stock
- Starch powder
- Ginger, shredded
- Scallion, shredded
- Mince chicken breast until the texture becomes pasty.
- Mix egg whites, flour, and a little water into the chicken breast paste, season with salt and pepper.
- Heat oil on low heat, and carefully and slowly place the mixture into warm oil, creating thin layers in similar sizes.
- Turn up the heat and strain out the pieces, and immediately transfer to hot water.
- Add a drizzle of oil in wok and stir fry shredded ginger and scallions on high heat until flavors are released. Discard ginger and scallion.
- Add soup stock, salt, sugar, pepper, and thicken with starch.
- Strain out the chicken pieces from the hot water, and re-add to the wok. Turn up the heat until it is boiling.
- Garnish with chopped scallions.
This is a clip of Chef Bi Kejiang competing during the 2011 International Chinese Culinary Competition in Times Square. Five mobile kitchens were custom built specifically to accommodate Chinese cooking requirements.
It happened to be raining very hard during the competition that day, but the competition carried on. Chef Bi had excellent performances despite all the pressure from cooking in the middle of Times Square – the busiest place in NYC, limited time to finish all the required dishes, an unfamiliar kitchen set up, and the bad weather.