Ingredients
Chicken breast and duck breast, 200 g (about 7 oz) each, green peas and cilantro to taste, 1 egg white.
Seasonings
1 scallion segment, 2 slices ginger, and a pinch each of salt, chicken bouillon powder, and ground Sichuan pepper.
Instructions
1. Wash the chicken breast and duck breast, pat dry, score a crosshatch pattern on the surface, then marinate briefly with a pinch of Sichuan pepper powder, chicken bouillon, and salt.
2. Bring water to a boil in a pot, blanch the marinated meat slices in the boiling water until they change color, then drain and toss with egg white; blanch the green peas in boiling water to remove their raw taste.
3. Heat oil in a wok, add green peas, scallions, and ginger to stir-fry, then add the breast meat and stir-fry until cooked through; when plating, remove the scallion sections and ginger slices, then add cilantro for seasoning and serve.