Ingredients
400 g (about 14 oz) pea shoots, 135 g (about 4.7 oz) shredded chicken, 1 egg white, 1 tablespoon chicken stock.
Seasonings
3 teaspoons Shaoxing wine, 3 teaspoons wet cornstarch, 3 teaspoons salt, 3 teaspoons vegetable oil, 1 teaspoon white pepper, 1 teaspoon sesame oil, 1 teaspoon MSG, and vegetable oil as needed.
Instructions
1. First, mix the shredded chicken with egg white and wet starch until well combined. Heat vegetable oil in a wok to 30% hot (about 90°C/195°F), add the squeezed-dry pea shoots to the wok, thicken with half of the wet starch, and transfer to a plate.
2. Heat vegetable oil in a wok to 30% hot (about 200°F/95°C), then slide in the shredded chicken and cook until done, remove with a slotted spoon and drain the oil.
3. Return the wok to the stove, add Shaoxing wine and pour in the stock, then sprinkle with salt and pepper. Thicken with half of the wet starch mixture to create a light gravy. Add the pre-cooked chicken shreds to the wok, stir in hot oil, MSG, and sesame oil until well combined, then pour the mixture over the pea shoots and serve.