Ingredients
300 g (about 10 oz) three-yellow chicken (a tender Chinese chicken variety), 150 g (about 5 oz) fresh winter bamboo shoots, and 20 g each of green and red bell pepper chunks.
Seasonings
A little ginger, sliced, and a few scallion sections, 1 teaspoon salt, 1/2 teaspoon each of MSG and chicken bouillon powder, some water starch, 50 g (about 1/4 cup) chicken broth, 2 tablespoons vegetable oil.
Steps
1. Wash the winter bamboo shoots, slice them, blanch in boiling water until cooked, remove and rinse under cold water, then drain; wash the Sanhuang chicken, debone and take the meat, then slice thinly.
2. Heat oil in a wok until hot, add ginger slices and scallion segments and stir-fry until fragrant, then add chicken slices and winter bamboo shoot slices and briefly stir-fry; pour in chicken broth, season with salt, chicken bouillon, and MSG, and stir-fry until tender and fully flavored, then thicken with a water starch slurry and serve.