Ingredients
300 g chicken thigh meat, 50 g each of asparagus lettuce and fresh broth, 25 g celery heart.
Seasonings
50 g lard, 25 g potato starch, 20 g Shaoxing wine, 15 g pickled red chili peppers, 15 g scallions, 10 g ginger, 10 g garlic, 10 g sugar, 10 g soy sauce, 5 g salt, 5 g vinegar, 0.5 g MSG.
Instructions
1. Debone the chicken thigh, pound it lightly with a knife to loosen the meat, score a diamond pattern on the surface, then cut into strips about 5 cm long and 1 cm wide. Place in a bowl and mix with salt, cooking wine, and water starch. Cut the asparagus lettuce into strips about 4 cm long and 0.7 cm wide, salt lightly, then rinse. Cut pickled chili peppers into 2.5 cm sections. Cut celery hearts into short segments. Cut scallions into horse-ear shapes. In a separate bowl, combine soy sauce, vinegar, sugar, salt, cooking wine, MSG, water starch, and fresh broth to make a sauce mixture.
2. Heat a wok over high heat, add lard and heat to about 150°C (300°F), then add the chicken and stir-fry until the pieces separate. Add pickled chilies, ginger, and garlic slices, stir-frying until fragrant. Add the bamboo shoots, celery heart, and scallions, stirring well. Pour in the pre-mixed sauce and cook until the sauce thickens and oil appears glossy. Remove from heat and plate. This dish has an orange-red color, a slightly tangy and aromatic flavor, with tender, refreshing texture and a mild spicy-sweet finish.