250 grams (0.55 lb) chicken breast
100 grams (0.22 lb)shelled pine nuts
500 grams (1.1 lb) oil (only 75 g or 5 tbsp to be consumed)
1 egg white
2 grams (1/2 tsp) MSG
10 grams (1 1/2 tbsp) dry cornstarch
4 grams (2/3 tsp) salt
50 grams (3 tbsp) water
2 dried red chilis
5 grams (1 tsp) cooking wine
10 grams (1/3 oz)
1. Cut the chicken breast into cubes 0.5 cm (0.2 inch) on each side. Place in a bowl. Add the egg white, 2 g (1/3 tsp) of salt and 5 g (1 tbsp) of dry cornstarch and mix well. Fry the pine nuts in a wok until they are done. Cut the red chilis and scallions into sections 0.5 cm (0.2 inch) long.
2.Heat the oil in a wok to 70-100ºC (160-210ºF) and slippery-fry the chicken cubes. Put in a strainer to drain off the oil. Put the water, salt, MSG, cornstarch and cooking wine in a bowl to make a sauce.
3. Put 25 g (1 2/3 tbsp) of oil in the wok and add the red chilis and scallions to stir-fry until they produce a strong aroma. Add the pre-made sauce, the chicken and pine nuts and turn several times. Sprinkle on some sesame oil and take out to serve.
Features: Beautifully colored with a strong fragrance from the crispy pine nuts.
Taste: Salty and delicious.