Roasted red and white meat

Ingredients for 3 servings:

• 250 g pork fillet(s)
• ½ egg white, beaten vigorously
• 3 tbsp cornstarch
• 125 ml oil (peanut oil)
• 1 tbsp vinegar (Chinkiang)
• 1 spring onion(s), finely sliced
• 2 cloves garlic, finely sliced
• 3 mushrooms (cloud ear mushrooms), dried
• 1 stalk of kale, spinach or pak soi, cut into fine strips
• 1 tsp rice wine
• 2 tsp soy sauce, dark
• 125 ml chicken broth
• 1 pinch(s) of spice mix (five-spice powder)
• 250 g chicken breasts
• 1 egg white, beaten vigorously
• 3 tbsp cornstarch
• 2 tbsp lard, alternatively clarified butter or oil
• 125 ml chicken broth
• ¼ tsp salt
• 1 tbsp rice wine
• 1 spring onion(s), finely sliced
• 3 slice(s) fresh ginger
• 3 slice(s) cucumber(s), without seeds, cut into rhombuses

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a traditional dish from Beijing

Cut the fillet into thin slices and then into pieces. Place in a bowl. Soak the cloud ear mushrooms in hot water for 20 minutes. Clean and slice the spring onions. Mix the egg white with the cornstarch and coat the meat evenly. Heat the peanut oil in a wok or pan and fry the meat, stirring constantly to separate the pieces. Once the meat is seared, remove it from the wok and set aside. Add the vinegar, spring onions, garlic slices, drained mushrooms, and cabbage strips to the wok and fry for 2 minutes. Return the meat and stir-fry briefly. Add the previously mixed sauce ingredients. Stir-fry until everything is coated with the sauce. Arrange on one side of a serving platter and keep warm. Cut the chicken into slices and place them in a bowl with the egg white and cornstarch. Mix everything well until the meat is coated. Heat the lard in a wok and fry the meat over high heat. Add the chicken stock, salt, and rice wine. Then add the spring onions, ginger, and cucumber. Simmer gently until the chicken is tender and the sauce has reduced to a glaze. Serve next to the pork.