Ingredients
200 g chicken breast, 50 g peas, 30 g egg white, 500 g (about 2 cups) broth.
Seasonings
1500 g (about 3.3 lbs) oil, 60 g (about 1/2 cup) water starch, 30 g (about 2 1/2 tablespoons) sugar, 25 g (about 2 tablespoons) cooking wine, 2 g (about 1/2 teaspoon) salt, 5 g (about 1 teaspoon) MSG.
Instructions
1. Cut the chicken into thin strips and place in a bowl, then add egg white and cornstarch, mixing well to coat; blanch the peas in boiling water.
2. Heat oil in a wok to 30-40% hot (about 275-300°F), add the chicken shreds and gently slide them apart, then remove and drain for later use.
3. Add cooking wine, broth, salt, sugar, chicken, and peas to the wok, bring to a boil, skim off any foam, thicken with a cornstarch slurry, then pour into a serving bowl.