Ingredients
750 g chicken breast, 25 g egg white, 20 g each of winter bamboo shoots, water chestnuts, and spinach stems.
Seasonings
150 g lard, 20 g Shaoxing wine, 15 g cornstarch slurry (cornstarch mixed with water), 10 g each scallion and ginger, 4 g salt, 1 g MSG.
Instructions
1. Remove the membrane from chicken breast, then dice into 0.4 cm cubes. Mix with egg white, Shaoxing wine, salt, MSG, and wet cornstarch slurry until well-coated. Dice winter bamboo shoots, water chestnuts, and spinach stems into 0.4 cm cubes, blanch in boiling water, then drain.
2. Combine the Shaoxing wine, salt, MSG, and wet starch in a bowl to make a sauce. Heat oil in a wok, swirl to coat, then pour out the excess oil, leaving a small amount behind. Heat the remaining oil, add scallions and ginger, and stir until fragrant. Quickly add the ground chicken and vegetables, pour in the sauce, and toss everything together. Drizzle with chicken fat, then plate. This dish features a beautiful mix of white, yellow, and green colors.