Ingredients
250 g chicken breast, 50 g oil, 2 eggs, and appropriate amounts of white lotus seeds, carrot, and green beans.
Seasonings
Sugar, cooking wine, salt, MSG, scallions, ginger, and cornstarch, all to taste.
Instructions
1. Cut the chicken breast into diagonal cubes, place them in a bowl, and mix with salt, cooking wine, MSG, egg white, and cornstarch until evenly coated; blanch the lotus seeds in hot water until cooked and set aside; slice both the scallion and ginger and place in another bowl, then add cooking wine, salt, MSG, and water starch to make a sauce, set aside.
2. Heat oil in a wok over high heat, add the diced chicken and stir-fry until about 80% cooked, then add the diced carrot, small pieces of green beans, and lotus seeds, stir-frying everything together until the chicken is fully cooked, quickly pour the prepared sauce into the wok and toss to coat all ingredients evenly, then remove from heat and serve.