Ingredients
300 g (about 10 oz) crown daisy, 200 g (about 7 oz) chicken breast, 15 g red bell pepper, 1 egg white.
Seasonings
Garlic, minced 15 g (about 1 tablespoon), salt and MSG (or chicken bouillon) 1 teaspoon each, water starch 1 tablespoon, vegetable oil 600 ml (about 2 1/2 cups, for deep-frying, about 50 ml/3 tablespoons will be absorbed).
Preparation
1. Remove the roots and old leaves from the crown daisy, rinse thoroughly under cold water, and drain well.
2. Place the crown daisy on a cutting board and cut into 3 cm (about 1.2 inch) sections.
3. Remove the stem and seeds from the red bell pepper, wash, drain, and cut into thin strips.
4. Rinse the chicken breast, pat it dry with paper towels, and remove any sinew or connective tissue.
5. Slice the chicken breast into thin strips and place them in a small bowl.
6. Add a pinch of salt, cornstarch, vegetable oil, and egg white, mix well, and marinate for 10 minutes.
Steps
1. Heat vegetable oil in a wok to medium-low heat (about 40% hot), add the shredded chicken and gently stir to separate until just cooked through, then remove and drain the oil.
2. Leave a small amount of oil in the wok and heat it, then add the sliced red bell pepper strips and minced garlic, stir-frying until fragrant.
3. Add the crown daisy stems and stir-fry until evenly combined, then add the shredded chicken and cook briefly.
4. Season with salt and MSG, thicken with a cornstarch slurry, drizzle with sesame oil, and transfer to a serving plate.