Jin Si Ji (golden Silk Chicken)

Jin Si Ji, also known as Golden Silk Chicken, is a classic dish from the Huaiyang Cuisine, known for its delicate flavors and exquisite presentation. This dish features tender chicken slices coated in a golden, silky egg mixture, creating a beautiful texture and taste.

Jin Si Ji (golden Silk Chicken)

Ingredients

  • 500g boneless, skinless chicken breast, thinly sliced
  • 3 eggs
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 2 green onions, finely chopped
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/2 cup chicken broth

Instructions

  1. In a bowl, beat the eggs and mix in the cornstarch, salt, and white pepper. Add the chicken slices and coat them evenly with the egg mixture.
  2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the coated chicken slices and cook until golden and crispy, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  3. In the same pan, add the green onions, Shaoxing wine, soy sauce, sugar, and chicken broth. Stir and bring to a simmer.
  4. Return the cooked chicken to the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken.
  5. Transfer the Golden Silk Chicken to a serving platter and garnish with additional chopped green onions, if desired. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
12g
Carbohydrates
5g

Supplies

Wok or skillet Cutting board Knife Bowl Whisk

Tools

Serving platter Cooking spoon

Serving suggestions

Serve the Golden Silk Chicken with steamed jasmine rice and a side of stir-fried vegetables for a complete Huaiyang Cuisine dining experience.

Tips & tricks

For an extra crispy texture, you can double-coat the chicken slices in the egg mixture before frying.

Cost

$15