Ingredients
130 g (about 1 cup) chicken broth, 200 g (about 7 oz) chicken, 65 g (about 2.3 oz) bamboo shoots or shiitake mushrooms.
Seasonings
Pork lard to taste, 6.5 g (about 1 1/2 teaspoons) Shaoxing wine, 3 g (about 1/2 teaspoon) soy sauce, 8 g (about 1 tablespoon) wet water chestnut starch, and appropriate amounts of MSG, ginger, scallions, salt, and sugar.
Instructions
1. Cut the chicken into 3 cm (about 1-inch) cubes, then pan-fry in warm lard for half a minute.
2. Add bamboo shoots or shiitake mushrooms along with scallions, ginger, Shaoxing wine, soy sauce, salt, sugar, MSG, and chicken broth. Simmer over low heat for ten minutes, then thicken with a cornstarch slurry. This dish features a rich chicken gravy, a savory-sweet flavor, tender meat that melts in the mouth, and a glossy, vibrant color.