Ingredients
1 egg, 750 g (about 1 1/2 lb) chicken, 25 g (about 1 oz) water-soaked bamboo shoots, and clear broth as needed.
Seasonings
1 g MSG (optional), 3 g salt, 5 g garlic scapes cut into sections, 20 g Shaoxing wine, 25 g cornstarch slurry (cornstarch mixed with water), 100 g lard.
Instructions
1. Remove the membrane from the chicken breast, slice it into 0.2 cm thick pieces, then cut into 5 cm long strips. Mix with egg white, salt, and wet cornstarch to coat evenly. Cut the soaked dried bamboo shoots into 3.5 cm long strips and blanch in boiling water. Cut the garlic sprouts into 3.5 cm long sections.
2. Heat lard in a wok to 50% hot (about 275°F/135°C), add the shredded chicken and stir to separate, cook until 80% done, then remove. Leave some oil in the wok, add shredded bamboo shoots and Chinese leek segments, stir-fry briefly, then return the chicken to the wok. Add clear broth, salt, Shaoxing wine, and MSG, toss a few times, and serve immediately. This dish is snowy white in color, with a tender, silky texture and a light, delicate, fresh flavor.