Ingredients
Chicken thigh meat 250 g (about 1/2 lb), light broth as needed.
Seasonings
50 g beaten egg, salt, MSG, cornstarch, baking soda, sugar, light soy sauce, cooking oil, red wine, garlic, dried chilies, shredded red bell pepper, and shredded scallion, all to taste.
Instructions
1. Debone chicken thighs and cut into pieces, marinate with salt, MSG, beaten egg, cornstarch, and baking powder for 40 minutes. Heat oil to medium temperature, first fry garlic cloves until golden brown, then add chicken pieces and fry until golden brown and just cooked through.
2. Leave a moderate amount of oil in the wok, add 3 dried chili peppers and stir-fry until fragrant, then add clear broth, chicken, garlic, sugar, light soy sauce to taste, and red wine. Just before serving, garnish with shredded red bell pepper and scallion strips. This dish has a sweet and savory flavor with a mild kick, rich wine aroma, and a deep red color.