Ingredients
150 g chicken breast, 3 egg whites, 25 g bok choy hearts (trimmed), 15 g cooked ham (finely chopped).
Seasonings
1 teaspoon salt, 1/2 teaspoon MSG, 4 teaspoons water starch, 200 g (about 1 cup) chicken broth, and vegetable oil as needed.
Steps
1. Slice the chicken breast into thin pieces, mix with a little egg white and water starch until well-coated, then slide the pieces into warm oil to cook until they separate, and remove; beat the egg whites in a deep bowl with chopsticks until frothy and stiff; cut the bok choy hearts into sections and blanch until tender.
2. Place the pan over heat, add chicken broth, salt, and MSG, bring to a boil, then thicken with a cornstarch slurry. Add the beaten egg whites and stir-fry a few times, then add the chicken slices and toss everything together until well combined. Transfer to a serving plate, sprinkle with bok choy hearts and minced ham, and serve.