Ingredients
50 g rehydrated wood ear mushrooms, 250 g (about 1/2 lb) boneless chicken meat, 20 g scallion whites, 10 g cilantro segments.
Seasonings
3 g ginger slices, 3 g scallion segments, a pinch each of sugar, salt, and MSG, 1 teaspoon each Sichuan peppercorn oil, sesame oil, soy sauce, and Shaoxing wine, 2 teaspoons chicken broth, and 2 tablespoons chili oil.
Steps
1. Wash the chicken, place it in a pot with ginger slices, scallion sections, cooking wine, and enough water to cover, then cook until done. Remove, let cool, and chop into small pieces. Wash the white part of the scallions and cut them into diagonal slices.
2. Wash the wood ear mushrooms, tear them into small pieces, blanch in boiling water until cooked, then remove and let cool.
3. In a large bowl, combine salt, MSG, sugar, soy sauce, Sichuan pepper oil, sesame oil, chili oil, and chicken broth, stirring to create a dressing. Add the chicken pieces, wood ear mushrooms, and scallion slices, tossing to coat evenly. Sprinkle with cilantro segments and serve.