Ingredients
300 g chicken breast, 25 g each of cooked winter bamboo shoot strips and rehydrated wood ear mushroom strips, 30 g pickled chili peppers, 1 egg white.
Seasonings
Chopped scallions, minced garlic, minced ginger, salt, MSG, sugar, cooking wine, soy sauce, rice vinegar, cornstarch, clear broth, and vegetable oil, all to taste.
Steps
1. Combine soy sauce, sugar, rice vinegar, MSG, cornstarch, and clear broth to make a Yu Xiang (fish-fragrant) sauce; wash the chicken breast, cut into shreds, then mix with salt, cooking wine, egg white, and cornstarch until well-coated, then quickly stir-fry in a wok with oil, remove and drain.
2. Leave a small amount of oil in the wok, add pickled chilies, ginger, scallions, and garlic, and stir-fry until fragrant. Add shredded winter bamboo shoots and wood ear mushrooms, stir-frying to combine. Then add the shredded chicken, pour in the Yu Xiang (Fish-Fragrant) sauce, and quickly stir-fry everything together until well coated. Remove from heat and plate to serve.