Ingredients
Chicken breast 150 g (about 5 oz), tender cucumber 75 g (about 2.5 oz), egg white batter 50 g (about 1.75 oz), pickled mustard tuber (zha cai) 25 g (about 1 oz), 1 fresh hot pepper, 1 century egg.
Seasonings
5 g cilantro, 2 g ginger juice, salt to taste, MSG to taste, cooking wine to taste, aromatic vinegar to taste, sesame oil to taste, and chili oil to taste.
Instructions
1. Rinse the chicken breast and slice it thinly on a diagonal. Mix salt, cooking wine, MSG, and egg white into a batter, then coat the chicken slices with it. Split the tender cucumber lengthwise, slice it diagonally, sprinkle with a little salt to marinate briefly, then drain off the liquid. Finely chop the pickled mustard tuber. Dice the preserved century eggs into small pieces. Finely mince the red chili pepper and cilantro separately.
2. Place the diced century eggs, chopped pickled mustard greens, minced red chili peppers, and minced cilantro in a bowl. Add salt, rice vinegar, sesame oil, chili oil, ginger juice, and MSG, then stir well to create a century egg and pickled mustard greens dressing.
3. Pour fresh water into a wok, bring to a boil over high heat, then scatter in the marinated chicken slices, cooking until done, then remove and rinse under cold boiled water to cool, arrange together with cucumber slices on a round plate, and drizzle with the prepared century egg and pickled mustard tuber dressing. This dish features tender, silky chicken slices and crisp cucumber, with a savory, tangy, and spicy flavor.