Wineshark Cooking Class - Chicken Sticks 雞肉棒

Ingredients (for 4):

• Chicken fillet - 300 g
• Leek - 1/3
• Japanese perilla - 5
• Yuzu skin - 1/4
• Corn starch - 4 tbsp
• Mirin - 1 tbsp
• Salt - 1/2 tsp
• Black pepper finely - 1/2 tsp
• Egg - 1
• Oil - 1 tsp

Procedures:

1. Mince the chicken fillet.

2. Cut the leek into small pieces.

3. Cut the perilla finely, and cut the yuzu skin finely.

4. Mix the minced chicken with the leek pieces, perilla, yuzu skin, corn starch, mirin, salt and black pepper finely. And then add the egg white. Keep the egg yolk.

5. Use a chopstick or two skewers and make a minced chicken stick.

6. Put the chicken stick on a cold pan with oil. 

7. Turn on the heat to medium and let it pan-fry for about 5 minutes. Do not move the sticks.

8. Flip the chicken sticks and then continue for 5 minutes to cook with the lid on, turn to lower heat. 

9. Serve with the egg yolk on the side as dipping sauce.