Ingredients
250 g cooked chicken, 50 g (about 1/2 cup) mung bean sprouts.
Seasonings
10 g scallions (chopped), 1/2 teaspoon each of sugar, salt, and MSG, 1 teaspoon each of soy sauce and vinegar, 2 teaspoons toasted sesame seeds, 1 tablespoon minced garlic, 2 tablespoons chili oil.
Steps
1. Cut the cooked chicken into 8 cm (about 3-inch) long strips, 0.3 cm (about 1/8-inch) thick.
2. Remove both ends of the mung bean sprouts, then rinse clean. Blanch in boiling water until just cooked through, then transfer to cold boiled water to cool. Drain well, toss with salt, and spread evenly on a serving plate as a base. Neatly arrange the shredded chicken on top.
3. Mix together salt, MSG, soy sauce, sugar, vinegar, minced garlic, and chili oil until well combined, then pour over the shredded chicken in the serving dish, and sprinkle with toasted sesame seeds and chopped scallions before serving.