Ingredients
300 g (about 10 oz) rehydrated dried squid, 150 g (about 5 oz) shredded chicken breast, 50 g (about 1.75 oz) cooked ham, shredded, 100 g (about 3.5 oz) rehydrated bamboo shoots (yulan slices), 2 tomatoes, 1 egg.
Seasonings
Salt, MSG, cooking wine, cornstarch, white pepper, cornstarch slurry, chicken fat, and vegetable oil, all to taste.
Steps
1. Clean the squid and cut into thin strips; julienne the bamboo shoots and blanch them together with the ham strips in boiling water until cooked through; remove the stems from the tomatoes, wash them, and cut each into 4 wedges.
2. Mix the shredded chicken with cooking wine, salt, pepper, egg white, and cornstarch until well combined, then slide it into oil heated to about 140°C (285°F) and cook until just done, then remove and drain the oil.
3. Leave a small amount of oil in the wok, add the shredded squid, shredded chicken, shredded ham, shredded bamboo shoots, salt, cooking wine, MSG, and pepper, and stir-fry until well combined. Thicken with a cornstarch slurry, drizzle with chicken fat, transfer to a serving plate, and garnish with tomato slices around the edge.