Ingredients
250 g chicken breast, 150 ml fresh milk, 50 g cooked rice grains, 50 g cooked green peas, 1 egg white.
Seasonings
Salt 1 tsp, MSG 1/2 tsp, water starch 1 tbsp, cooking wine 2 tsp, lard and vegetable oil to taste.
Steps
1. Rinse the chicken and cut into small cubes. Marinate with salt, egg white, and water starch, tossing to coat evenly. Slide the chicken into hot oil and stir until separated and cooked through, then remove and drain. Deep-fry the rice grains in hot oil until crispy.
2. Heat oil in a wok until hot, add green peas, milk, cooking wine, salt, and MSG, let simmer briefly, then thicken with a cornstarch slurry.
3. Add the diced chicken and stir-fry until well combined, then drizzle with melted lard, remove from heat, and pour into a serving dish lined with crispy puffed rice.