Ingredients
300 g (about 10 oz) tender chicken, broth as needed.
Seasonings
20 g each of Shaoxing wine, soy sauce, water starch, scallions, and ginger, 10 g sugar, 5 g baking soda, 1 g white pepper, 2 g minced ginger, 500 g (about 1 lb) peanut oil, and salt, yellow wine, and MSG to taste, plus 50 g (about 1/4 cup) ketchup.
Instructions
1. Dissolve baking soda, soy sauce, white pepper, water starch, Shaoxing wine, minced ginger, and 100 ml (about 1/2 cup) of water into a marinade. Cut the chicken crosswise into thin slices about 2 cm (3/4 inch) long, add to the marinade, and let soak for 10 minutes. Then stir in 200 ml (about 3/4 cup) of peanut oil and marinate for 1 hour.
2. Heat a wok over high heat, add 300 g (about 1 1/2 cups) of peanut oil and heat to 350°F (180°C), then add the beef slices and stir until they turn white; pour the beef into a strainer to drain the oil. In the wok, add a little oil, then stir-fry the tomato paste with salt, Shaoxing wine, sugar, MSG, and broth, thicken with a cornstarch slurry, stir well, and pour the sauce over the meat before serving.