Ingredients
300 g chicken breast, 500 g pea shoots (about 1 lb), 2 eggs, and broth as needed.
Seasonings
80 g lard, 30 g Shaoxing wine and 30 g wet cornstarch, 8 g salt, 6 g MSG.
Instructions
1. Slice the chicken breast into pieces about 4 cm long and 2 cm wide, mix with cooking wine, coat with egg batter, and drizzle with a little oil; pick and wash the pea shoots, prepare a batter with egg white and wet starch; combine salt, MSG, cooking wine, wet starch, and broth to make a sauce.
2. Heat a wok and add oil. Once the oil is hot, add the chicken slices, gently separate them, and stir-fry until just cooked through. Remove and drain the oil, leaving a small amount of oil in the wok. Add the pea shoots and stir-fry a few times, then return the chicken slices and stir-fry until well combined. Pour in the prepared sauce, and when it comes to a boil, stir everything together evenly. This dish is vibrant in color and deliciously fresh and aromatic.