Ingredients
250 g (about 1/2 lb) boneless skinless chicken breast, 50 g (about 1/3 cup) roasted cashews, 25 g (about 3 tablespoons) fresh or frozen peas, 1 egg white.
Seasonings
15 g each of minced scallion, ginger, and garlic, 2 teaspoons salt, 3 tablespoons water starch, 1 tablespoon each of MSG, Sichuan peppercorn water, cooking wine, and vegetable oil, 100 g (about 1/2 cup) chicken broth.
Steps
1. Rinse the chicken breast, cut into small cubes, then place in a bowl and mix with egg white and water starch to coat evenly. Slide the chicken into oil heated to about 40% of its smoking point (around 275°F/135°C) and cook until just done, then remove and drain excess oil.
2. Leave a small amount of oil in the wok and heat it, then first add scallions, ginger, and garlic to release their aroma, then add peas, pour in chicken broth, and season with salt, MSG, cooking wine, and Sichuan peppercorn water, bringing it to a boil.
3. Then add the chicken and cashews, cooking until the flavors meld, then thicken with a cornstarch slurry, drizzle with a touch of oil for shine, and serve immediately.