Seasonings
200 g chicken breast, 100 g fresh peas, 2 red cherries, and egg white as needed.
Seasonings
Salt, MSG (or chicken bouillon), cooking wine, water starch slurry, fresh broth, and vegetable oil, each to taste.
Preparation
1. Rinse fresh peas, then quickly blanch them in boiling water.
2. Remove the peas and immediately plunge them into cold water to cool.
3. Remove the sinew from the chicken breast, rinse it under cold water, drain well, then slice it thinly and cut into shreds.
4. Place in a bowl, add egg white, a pinch of salt, and cornstarch slurry, then mix well to coat.
Steps
1. Heat oil in a wok over medium heat until it reaches about 30% of its smoking point (around 120°C/250°F), add the shredded chicken and stir gently until it turns white and separates, then remove with a slotted spoon and drain off excess oil.
2. Heat the remaining oil in the wok, add shredded scallion and ginger, stir-fry until fragrant, splash in cooking wine, pour in fresh broth and bring to a boil, then remove and discard the shredded scallion and ginger.
3. Add the shredded chicken and peas, bring to a boil over high heat, season with salt and MSG, and skim off any foam from the surface.
4. Thicken with a cornstarch slurry, then ladle into bowls and garnish with cherries before serving.