Ingredients
100 g cooked chicken breast, diced, 20 fresh goji berries, 30 g fresh lily petals, 25 g toasted pine nuts, 15 g cooked edamame (soybeans).
Seasonings
Chopped scallions 15 g (about 2 tablespoons), salt 1 teaspoon, MSG a pinch, sesame paste 1 tablespoon, sesame oil, chicken broth, cornstarch, and vegetable oil each to taste.
Steps
1. Dice the chicken breast, then mix with salt, MSG, and cornstarch to coat evenly. Deep-fry until golden, then remove and drain the oil. Cook the lily petals in boiling water until tender.
2. Place the sesame paste in a small bowl, first stir in the chicken broth to thin it out, then add salt, MSG, chopped scallions, and sesame oil, mixing well to create the dressing.
3. Add the chicken pieces, lily bulbs, goji berries, and edamame to a bowl and toss to combine. Pour in the dressing and mix well. Sprinkle with toasted pine nuts, then transfer to a serving plate and serve.