Seasonings
300 g (about 10.5 oz) shredded chicken breast, 20 g each shredded green bell pepper and red bell pepper, 1 egg white, and chrysanthemum petals to taste.
Seasonings
1 teaspoon salt, 1/2 teaspoon each of MSG and chicken bouillon powder, a pinch of white pepper, 1/2 tablespoon cornstarch, 1 tablespoon scallion oil, and vegetable oil as needed.
Steps
1. Marinate the shredded chicken breast with egg white, cornstarch, and salt, mixing well to coat evenly, then slide the chicken through warm oil until cooked through, remove and drain; blanch the chrysanthemum petals in boiling water, then remove and drain.
2. Heat oil in a wok until hot, then add the green and red bell pepper strips and stir-fry until fragrant. Remove from the wok, then add the cooked chicken shreds and chrysanthemum petals, tossing to combine. Season with salt, MSG, chicken bouillon, and white pepper to taste.