Ingredients
250 g (about 1/2 lb) chicken breast, 50 g each of winter bamboo shoots, water chestnuts, and spinach stems, 1 egg white.
Seasonings
5 g each of minced scallion and ginger, 2 teaspoons salt, 1/2 teaspoon each of MSG and cooked chicken fat, 1 tablespoon each of Shaoxing wine and water starch, 500 g (about 1 lb) lard for deep-frying (about 100 g will be consumed).
Preparation
1. Remove the shells from winter bamboo shoots and peel the water chestnuts, then cut both into small dice; wash the spinach and cut into small sections; blanch each separately in boiling water briefly, then drain well.
2. Mix the cooking wine, salt, MSG, and water starch together to make the sauce.
3. Rinse the chicken breast, score a shallow crosshatch pattern on the surface, then cut into small strips and then into small dice. Place in a bowl, add egg white, cooking wine, salt, MSG, and water starch, mix well, and marinate until flavorful.
Steps
1. Heat lard in a wok to 50% hot (about 300°F/150°C), add the diced chicken and stir gently to separate, cooking until just done, then remove and drain excess oil.
2. Heat a small amount of oil in the wok, then add the minced scallions and ginger, stirring until fragrant.
3. Add the diced chicken, bamboo shoots, water chestnuts, and spinach segments, stir-fry briefly, then pour in the prepared sauce mixture and stir-fry until well-coated and flavorful. Drizzle with cooked chicken fat, then remove from the wok and plate.