Serving
(click to enlarge)

Chicken Fu Yung Shandong
China - Northeast (Shandong)
   
Serves:
Effort:
Sched:
DoAhead: 
2 main  
***
1-1/4 hrs  
Most
Following a recipe from Mao era China, this is rather different from the Egg Fu Yung invented by Chinese restaurants in North America. You could also make this as patties (as Egg Fu Yung is made in North America), which would cut down on frying time and allow making it in a skillet with less oil. Note that much depends on the quality of the stock you use.



8
8
4
2
1
4
1
5
----
ar
----
1-1/2
3
1/2
3
----
1/2
oz
oz

t
t
t
t

---

---
T
T
t
c
---
c
Chicken meat (1)  
Fish Fillet )
Water Chestnuts
Scallion
Ginger Root
Cornstarch
Salt
Egg Whites
----------
Oil, deep fry
-- Sauce
Cornstarch
Water
Salt
Stock
-- Garnish
Scallions
Prep   -   (40 min)
  1. Chop CHICKEN fine, then pound to a paste in a large mortar or by some other means (see Note-3).
  2. Chop FISH fine and mix with Chicken.
  3. Chop WATER CHESTNUTS small. Chop SCALLIONS fine. Grate GINGER. Mix all with Cornstarch, Salt and Chicken
  4. Separate EGGS, reserving yolks for some other use. Beat EGG WHITES until almost stiff. Fold gently into Chicken until well distributed.
  5. Sliver SCALLIONS for garnish. Cut in half lengthwise, then slice diagonally into 1/2 inch slices.
RUN   -   (30 min)
  1. In a kadhai, wok or deep skillet, heat Oil to about 350°F/175°C. A few at a time drop in Chicken mix by 1 T lumps - not too large. Fry until nicely browned. These are light, so the fact that they float to the surface doesn't mean they are done through. If in doubt about your timing cut a large one in half and inspect. Set aside to drain.
  2. Mix together Cornstarch, Water and Salt
  3. When ready to serve: in a pot large enough for the whole recipe, bring Stock to a simmer, Stir in Cornstarch mix and stir over moderate heat until it thickens.
  4. Drop Chicken lumps into the pot with the Sauce. Bring to a boil. Pour out into a heated serving bowl. Garnish with Scallions and serve hot.
NOTES:
  1. Chicken:   Weight is for skinless boneless with all excess fat removed. I prefer thigh / leg meat to the flavorless breast meat we get here in North America.
  2. Fish Fillet:   Any medium flavor fish fillet will work fine. The photo example was made with ling cod (because that's that was in the freezer compartment).
  3. Method:   You can save some time by running the chicken and fish through a meat grinder (separately). You still have to chop the chicken some because it will be stringy and then pound it to paste. I use a big stone mortar, but a food processor may work - but then you have to clean the thing and put it away.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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