Ingredients
200 g chicken breast, 150 g salted preserved mustard greens, 100 g fresh fava beans, 1 egg white.
Seasonings
Chopped scallions and minced ginger, 10 g each; fine salt and MSG, 1 teaspoon each; sugar, 2 teaspoons; water starch, Shaoxing wine, and vegetable oil, 2 tablespoons each.
Steps
1. Rinse the preserved mustard greens and cut into small pieces; wash the chicken breast, dice it, then mix with a pinch of salt, cooking wine, egg white, and water starch to coat, then slide into hot oil to cook through, remove and drain; rinse the fresh broad beans.
2. Leave a small amount of oil in the wok, first stir-fry the scallions and ginger until fragrant, then add the preserved mustard greens and fresh broad beans and cook through, then add the diced chicken and stir-fry until well combined, and finally season with salt, cooking wine, MSG, and sugar.