Ingredients
250 g (about 1/2 lb) boneless chicken, 50 g green bell pepper, 1 egg.
Seasonings
Vegetable oil, cornstarch, salt, Shaoxing wine, and MSG (or chicken bouillon), each to taste.
Instructions
1. Tenderize the chicken by pounding it with the back of a knife, then cut into pea-sized cubes and place in a bowl. Add cooking wine, MSG, salt, egg white, and cornstarch to taste, then mix well to coat; cut the green bell pepper into pea-sized cubes.
2. Heat oil in a wok to around 60-70% of its maximum temperature (when the oil shimmers), add the diced chicken, stirring to separate, and once the chicken turns white, remove and drain the excess oil, setting it aside.
3. Heat oil in a wok or skillet, add the green bell pepper and stir-fry briefly, then add the diced chicken, season with salt and MSG to taste, pour in some chicken broth, thicken with a cornstarch slurry, and stir-fry a few more times before removing from heat.