Peking Shredded Chicken or Pork

Ingredients:

300g chicken breast/pork tenderloin, cut into shredded pieces

Cucumber

Scallions

Dumpling skin (around)

Marinade

1 tbsp cooking wine

1 tsp ground white pepper

1 egg white

Sauce

3 tbsp sweet bean sauce (Tian Mian Jiang)

1 tbsp Shaoxing rice wine

1 tbsp sugar

2 tbsp water

Instructions:

1. Using a sharp knife, cut the chicken or pork into narrow strips and place them in a bowl. Then, mix the marinade ingredients until the liquid is fully absorbed and the meat becomes sticky. Pour in 1 tsp of oil and mix to coat. Leave to marinate for 10 minutes or longer.
2. Julienne the white part of the scallions. Peel the cucumber, remove its seeds, and cut it into thin strips.
3. In another bowl, combine all the sauce ingredients and mix until smooth. Set aside.
4. Heat a skillet until very hot, then add 3 tablespoons of cooking oil. Add the marinated meat and use chopsticks to loosen the strips. Continue frying evenly until the meat turns pale.
5. Pour the sauce mixture into the wok and simmer for 5-10 minutes, or until the sauce thickens. Sprinkle some sesame seeds, then transfer the meat to a serving plate.
6. Heat a non-stick pan over medium-low heat. Add the dumpling skin and wait for a minute. Then, turn it over and continue cooking until the dumpling skin bulges slowly.
7. To assemble, take one dumpling skin, cut off the edges of the bubble cake, and add the cucumber and shredded meat. Serve immediately. Enjoy!