Ingredients
300 g chicken breast, 50 g cilantro, 1 egg white.
Seasonings
Scallion strips (shredded scallions), salt, MSG (or chicken bouillon), ground white pepper, Shaoxing cooking wine, cornstarch, cornstarch slurry (cornstarch mixed with water), fresh stock (or water), and vegetable oil, all to taste or as needed.
Steps
1. Rinse the chicken breast, slice thinly, then mix with egg white, salt, cooking wine, white pepper, and cornstarch to coat evenly. In a small bowl, combine fresh stock, salt, cooking wine, white pepper, MSG, and water starch to make the sauce mixture.
2. Heat a wok over high heat, add vegetable oil and heat until it reaches about 30% of its smoke point (140°C/285°F), then add the chicken slices and quickly slide them through the oil until just cooked, remove and drain excess oil.
3. Heat oil in a wok until hot, add the cilantro segments and shredded scallions and stir-fry until fragrant, then add the chicken slices, pour in the prepared sauce mixture, and stir-fry everything together until well combined, then remove from the wok and serve.