Ingredients
250 g enoki mushrooms, 150 g chicken breast, 1 egg white.
Seasonings
Shredded scallion, shredded ginger, salt, MSG, cooking wine, water starch, and vegetable oil, each to taste.
Preparation
1. Rinse the chicken breast, remove any sinew, and cut into thin shreds. Place in a bowl, add egg white, a pinch of salt, and cornstarch, then mix well to coat.
2. Soak the enoki mushrooms in clean water to remove any impurities, then drain well, trim off the tough root ends, cut into small sections, blanch briefly in boiling water, and drain again.
Steps
1. Heat vegetable oil in a wok to 350°F (medium heat), add the shredded chicken and cook until just done, then remove and drain the oil.
2. Leave a small amount of oil in the wok and heat it over high heat, then add the shredded ginger and scallion, stir-frying until fragrant.
3. Then add the shredded chicken and enoki mushrooms and stir-fry for a moment.
4. Then add the cooking wine, and season with salt and MSG to taste.
5. Thicken with a thin cornstarch slurry, then remove from heat and plate to serve.