百味松如
1921—1993
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百味松如
1921—1993
Formal manuscript entry name "Coral Snowflake Chicken" · A banquet centerpiece recorded in The True Craft of China's Sichuan Cuisine Masters
This tool is built from the "Coral Snowflake Chicken" entry of the manuscript The True Craft of China's Sichuan Cuisine Masters · For learning reference only
This page's source material is the "Coral Snowflake Chicken" entry itself (including a precise recipe) in the manuscript The True Craft of China's Sichuan Cuisine Masters; there is currently no other historical-event record of this dish (such as a state-banquet menu appearance or a notable guest's review). Manuscript recipe
This page's title uses the name "Snowflake Chicken Purée," but it must be stated faithfully: the formal recipe entry found in the manuscript The True Craft of China's Sichuan Cuisine Masters carries the official name "Coral Snowflake Chicken" — chicken breast is scored and cut into pieces, coated in an egg-white-and-dry-bean-flour batter, poached and then steamed until tender, and garnished with carrot carved into coral-like round beads, taking its name because "the carrot resembles coral, and the chicken pieces are as white as snow."
The manuscript separately contains a passage of general technique discussion introducing "nao" as a Sichuan-cuisine technique (scoring a delicate ingredient into a fine mince and then stir-frying it into a purée), and cites "Snowflake Chicken Purée" as an example name for this technique — but it gives no independent recipe data for a dish called "Snowflake Chicken Purée." In other words, the knife-work for Coral Snowflake Chicken itself is cutting into scored pieces, not mincing into a purée, and is not fully equivalent in technique to the "nao" described in the manuscript.
The recipe table in the body of this page uses the "Coral Snowflake Chicken" recipe with its precise gram amounts, and faithfully labels the source, without pretending the two are exactly the same dish or the same knife-work. A naming/technique discrepancy exists, presented side by side without reconciling it
The four stages above are compiled from the original method text of the "Coral Snowflake Chicken" entry in The True Craft of China's Sichuan Cuisine Masters; see the "Follow the Old Master" module for the complete procedure.
The recipe data below is conveyed from the original text of the "Coral Snowflake Chicken" entry in The True Craft of China's Sichuan Cuisine Masters. Manuscript recipe
| Category | Ingredient | Amount | Note |
|---|---|---|---|
| Main | Chicken breast (net) | 250g | Sinew and skin removed, scored and cut into 2.3cm cubes |
| Accompaniment | Carrot beads | 20 | Cut into 1.6cm-long round segments and carved into beads, resembling coral |
| Pea shoots | 100g | Washed and stir-fried, garnishing the rim of the plate | |
| Seasoning | Fine salt | To taste | No specific gram amount noted in the manuscript |
| MSG | To taste | ||
| Cooking wine | To taste | For marinating | |
| Ground pepper | To taste | For marinating | |
| Ginger (crushed), scallion (long segments) | Each to taste | Used during poaching and steaming, removed before finishing | |
| Rendered pork lard | To taste | ||
| Water-bean-flour slurry | To taste | For thickening | |
| Chicken fat | To taste | Drizzled over the chicken pieces when finishing | |
| Egg, dry bean flour | 1 / to taste | Egg white mixed with dry bean flour into a batter, tossed with the chicken pieces |
Comparison of the two ingredients with precise gram amounts in the manuscript (relative to chicken breast at 250g):
The carrot beads are counted in units of "20," not grams, and are not included in the bar-chart comparison; the remaining seasonings are listed by type only in the manuscript, without gram amounts, and are likewise excluded. Bar lengths are proportional to gram amounts for illustration only.
See the "Follow the Old Master" module for the complete procedure.
Source: recipe and method from the "Coral Snowflake Chicken" entry of The True Craft of China's Sichuan Cuisine Masters
The steps below are broken down into four stages from the original method text of the "Coral Snowflake Chicken" entry in The True Craft of China's Sichuan Cuisine Masters. The manuscript does not record any spoken account by Chen Songru himself on the specific operations, and "The Master Says" field notes that faithfully. Tap the circle on the right as you complete each step.
The check items below are all based on the finished-dish evaluation and method key points in the original text of the "Coral Snowflake Chicken" entry of The True Craft of China's Sichuan Cuisine Masters, used to test whether the dish meets the standard.
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