Ingredients
300 g chicken breast, 200 g bean jelly (liang fen), 50 g small red chili peppers, 15 g small green chili peppers, 10 g chopped cilantro.
Seasonings
1 piece old ginger, a pinch each of salt and MSG, 1 tablespoon each of cooking wine, light soy sauce, rice vinegar, and fresh broth, 2 teaspoons each of oyster sauce and sesame oil, and a pinch of chicken bouillon powder.
Steps
1. Rinse the chicken breast, place it in a pot of water with a slice of ginger and a splash of cooking wine, and boil until fully cooked. Remove the chicken, let it cool, then shred or cut into small strips.
2. Cut the bean jelly into long strips, blanch them in boiling water, then remove and rinse under cold water. Drain well, arrange on a plate, and top with the chicken strips.
3. Finely chop half of the small red chili peppers; slice the remaining red and small green chili peppers into rings; wash and finely chop the old ginger.
4. Place minced red chili peppers and minced ginger in a bowl, add salt, MSG, light soy sauce, oyster sauce, sesame oil, rice vinegar, fresh broth, chicken bouillon, and green and red pepper rings, stir to combine, then pour over the chicken strips and sprinkle with minced cilantro before serving.