Ingredients
200 g cooked rice, 100 g chicken thigh meat, 50 g green bell pepper chunks, 25 g pickled chili peppers, 1 egg white.
Seasonings
15 g scallions, finely chopped, a pinch each of salt, MSG, sugar, and cornstarch, 1 tablespoon each of soy sauce and Shaoxing wine, 3 tablespoons vegetable oil.
Steps
1. Rinse the chicken, cut into small cubes, then mix with salt, MSG, cooking wine, egg white, and cornstarch until well combined. Slide the chicken into hot oil to cook until separated, then remove and drain the oil.
2. Leave a small amount of oil in the wok and heat it over medium-high heat. First, add chopped scallions and stir-fry until fragrant, then add pickled chilies, diced chicken, salt, MSG, sugar, soy sauce, and cooking wine, stirring well to combine. Next, add the cooked rice and diced green bell peppers, stir-frying everything together until the flavors meld. Serve immediately.