Ingredients:
250 grams (0.55 lb) chicken breast
150 grams (0.33 lb) green peppers
500 grams (1 cup) oil (only 75 g or 5 tbsp to be consumed)
1 egg white
12 grams (1 2/3 tbsp) dry cornstarch
4 grams (2/3 tsp) salt
1 gram (1/4 tsp) MSG
5 grams (1 tsp) cooking wine
75 grams (5 tbsp) water

Directions:
1. Cut the chicken breast into shreds 5 cm (2 inches) long and 0.25 (0.1 inch) thick and wide. Place in a bowl and add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 1/2 tbsp) or dry cornstarch and mix well. Cut the green peppers into shreds to the size of the chicken shreds. Mix the remaining cornstarch with water.

2. Heat the oil in a wok over a strong fire to bring the temperature to 70-100ºC (160-210ºF) and slippery-fry the chicken for 1-2 minutes. Put in a strainer to drain off the oil.

3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the green peppers by turning several times. Add the water, remaining salt and MSG and bring to a boil. Use the mixture of cornstarch and water to thicken the liquid. Put in the chicken shreds and evenly turn several times. Sprinkle on a few drops of sesame oil. Take out and serve.

Features: Invitingly colorful.
Taste: Salty and refreshing.