Ingredients
Chicken breast 300 g (about 10 oz), cooked winter bamboo shoot strips and rehydrated shiitake mushroom strips 25 g each, cilantro segments 15 g.
Seasonings
10 g shredded scallions, 10 g shredded ginger, a pinch of MSG, 1 teaspoon salt, 1 teaspoon soy sauce, 2 teaspoons Shaoxing wine, and cornstarch as needed.
Steps
1. Wash the chicken, marinate thoroughly with cooking wine, salt, and cornstarch, then pound with a wooden mallet into thin large slices, and cut into shreds.
2. Place a clean wok over high heat, add water and bring to a boil. Blanch the shredded chicken, winter bamboo shoots, and shiitake mushrooms until tender and cooked through. Remove, rinse under cold water, and drain well.
3. Mix the ingredients with shredded scallions and ginger, then season with salt, MSG, and soy sauce to taste. Transfer to a serving plate and sprinkle with cilantro segments before serving.