Chicken breast with meat fillet

1 serving


cut pork or beef fillet into thin slices. add soy sauce, ground black pepper, half the starch diluted with a little cold water to the meat, 1 a tablespoon of sesame oil, 1 the beaten egg, salt and leave to insist on 6 hours. chicken breast cut into slices a little thicker than meat. separate the egg yolk from the protein, beat the protein. add to the chicken slices the remaining starch, diluted in a small amount of cold water, whipped protein, salt and leave to insist also on the 6 of the hours. charge for 30 minutes in warm water, squeeze. cut off the stiff legs and cut into strips. cut the onion into cubes. peel and finely chop the ginger and garlic. peel the cucumber, cut lengthwise in half and cut into wedges. divide all prepared vegetables into 2 parts. Heat half of pork fat in a wok or pan, fry slices of pork or beef fillet in it, remove and drain. pour fat out of the wok, leave about 3 tablespoons and fry half of the prepared vegetables in it, first putting onions, ginger and garlic, and then adding slices of cucumber and strips of mushrooms. when the vegetables are slightly soft, pour in half the volume of vinegar, rice wine or tincture on the zest, soy sauce, add salt, then lay out slices of meat fillet and, shaking the pan several times, heat over a low heat. place slices of meat fillet and vegetables on half a large dish. Heat the remaining half of pork fat in a wok or pan and fry in the same sequence and with the same components (with the remaining half of vegetables and spices) the prepared chicken breast slices. put the ready-made chicken on the second half of the dish. This delicious dish has a very elegant look, worthy of any holiday: one half of the dish is white and the other is red.