Ingredients
300 g (about 10 oz) crown daisy (chrysanthemum greens) cut into segments, 200 g (about 7 oz) chicken breast, 15 g red bell pepper strips, 1 egg white.
Seasonings
garlic, minced 15 g (about 1 tablespoon), salt and MSG or chicken bouillon 1 teaspoon each, rice vinegar and sesame oil a dash each, cornstarch 1 tablespoon, vegetable oil as needed.
Steps
1. Rinse the chicken breast, pat dry, and slice into thin strips. Toss with a pinch of salt, cornstarch, vegetable oil, and egg white until evenly coated, then quickly stir-fry in hot oil until just cooked through. Remove and drain excess oil. Blanch the crown daisy segments in boiling water until tender, then plunge into cold water, drain, and set aside.
2. Heat oil in a wok until hot, then quickly stir-fry the red pepper strips and minced garlic until fragrant. Transfer to a bowl and stir in salt, rice vinegar, and MSG to create a dressing. Add the shredded chicken and chrysanthemum greens segments, toss well, then drizzle with sesame oil and serve.