Ingredients
17 g egg white, 125 g young chicken breast (about 4.4 oz), 30 g walnut pieces (about 1 oz), 20 g baby bok choy diced (about 0.7 oz).
Seasonings
30 ml vegetable oil, 30 ml pork skin broth, 5 ml each light and dark soy sauce, 9 g cornstarch, 4 ml Shaoxing wine, 1 g each sugar and ground white pepper, 2 g each salt, scallion, ginger, and minced garlic.
Instructions
1. First, peel the walnuts, soak them in water until softened, then cut into 0.7 cm (about 1/4 inch) cubes. Lightly deep-fry in a small amount of vegetable oil until golden, then remove and drain the oil.
2. Cut the prepared chicken breast into 0.7 cm (about 1/4 inch) cubes, then mix them into a batter made from 6 g (about 2 teaspoons) of cornstarch, egg whites, and a pinch of salt, stirring until evenly coated.
3. Then combine red soy sauce, light soy sauce, 3 g (about 1 tsp) cornstarch, pork skin broth, sugar, cooking wine, and ground white pepper into a sauce.
4. Finally, add the marinated chicken to a wok with oil heated to about 70% hot (medium-high heat), stir-fry until it turns white, then add the scallions, ginger, garlic, and diced bok choy, stir-fry until well combined, add the diced walnuts, toss briefly, pour in the seasoning sauce, and continue stir-frying until everything is cooked through, then plate and serve.