Ingredients
100 g walnut halves, 300 g chicken breast, 1 egg white, 75 g winter bamboo shoots, 25 g soaked shiitake mushrooms.
Seasonings
1 tablespoon wet cornstarch slurry, 1.5 teaspoons MSG, 3 teaspoons each light soy sauce and Shaoxing wine, 1 piece ginger, 1 scallion, 2 teaspoons salt, 500 g (about 1 lb) vegetable oil.
Instructions
1. Finely chop the scallion and mince the ginger; slice the chicken breast into thick pieces, score a crosshatch pattern, then cut into cubes, mix with egg white and half the wet starch; soak the walnut kernels in water until soft and remove the skins; dice the winter bamboo shoots and shiitake mushrooms, then blanch in boiling water.
2. In a bowl, combine the broth with salt, MSG, half the wet starch, and light soy sauce to make a sauce. Quickly deep-fry the walnut kernels in hot oil until light golden, then remove immediately to prevent burning and bitterness. Next, slide the diced chicken and bamboo shoots into the oil, cook until just done, then remove.
3. Leave a small amount of oil in the wok, then add minced ginger, chopped scallions, diced shiitake mushrooms, chicken, bamboo shoots, and walnuts, along with cooking wine, and stir-fry. Pour in the prepared sauce, toss everything together until well combined, then transfer to a serving plate.