Chicken Breast 200g Eggs 4
Salt 2 scoops Pepper 1 teaspoon
Water 100ml Water starch 50ml
How to make egg chicken soup Onion on Snowflake Chicken Nao | Illustration of molecular cuisine in Sichuan cuisine 1

Step 1

The process of making chicken cakes, to put it crudely, is a repeated process. As you can see, the tendons and membranes on the chicken in the picture must be removed first. Use the back of a knife to chop the chicken into puree. Onion on Snowflake Chicken Nao | How to make molecular cuisine in Sichuan cuisine Illustration 2

Step 2

Use a knife to crush the chicken puree on the cutting board. At this time, you will find the fascia that has slipped through the mesh (as circled in the picture), which must be removed one by one. Onion on Snowflake Chicken Nao | How to make molecular cuisine in Sichuan cuisine Illustration 3

Step 3

Put the minced chicken into a large bowl and add water or stock. Use 200g chicken mince + 100ml waterproportion and make a paste. Then add 4 egg whites, 5 tablespoons of water starch (about 50ml), 2 tablespoons of salt, 1 tablespoon of pepper, and stir gently evenly. Don't beat hard, as this will cause the egg liquid to bubble and affect the taste. Stir slowly and mix well. Onion on Snowflake Chicken Nao | How to make molecular cuisine in Sichuan cuisine Illustration 4

Step 4

Add more oil to the pan, almost enough to fry the food. Heat to 180 ℃, pour in the chicken paste, turn down the heat, use a spatula in one direction, and stir constantly until the paste condenses into lumps. Onion on Snowflake Chicken Nao | How to make molecular cuisine in Sichuan cuisine Illustration 5

Step 5

Heat a pot of water to about 40°C and turn off the heat. Drain the oil from the minced chicken and push it in warm water to remove the oil.Onions on Snowflake Chicken Nao | How to make molecular cuisine in Sichuan cuisine Illustration 6

Step 6

After washing the chicken, sprinkle with shredded ham, mix it, and eat it directly. Onion on Snowflake Chicken Nao | How to make molecular cuisine in Sichuan cuisine Illustration 7

Step 7

You can also twist 2 salted duck egg yolks into powder, add a little chili oil, mix into a paste, and pour it on the chicken to add a salty flavor. The fluffy tofu-flavored chicken is probably a favorite among children and the elderly. Cooking Tips for Egg Chicken Nao

1. The chicken must be carefully crushed multiple times to ensure that no fascia is mixed in. This step is the key to the taste of the final dish, so don’t be sloppy at all. 2. The mixing of egg white and water starch can increase the fluffy and soft texture of the chicken. 3. The temperature of the water used to wash the oil should not be too high, otherwise it will make the chicken nao old.