300 grams (0.66 lb) chicken breast
150 grams (0.33 lb) bamboo shoots
500 grams (1 cup) cooking oil (only 1/5 to be consumed)
2 grams (1/3 tsp) salt
2 grams (1/2 tsp) MSG
20 grams (1 tbsp) soy sauce
10 grams (2 tsp) sugar
50 grams (0.11 lb) red chilies previously soaked in water
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
3 grams (1 1/2 tsp) dry cornstarch
25 grams (2 1/3 tbsp) mixture of cornstarch and water
1 egg white
50 grams (3 tbsp) water
1. Cut the chicken breast into dices 1.5 cm (0.6 inch) long on each
side and place in a bowl. Add 1 g (1/6 tsp) of salt, egg white and
dry cornstarch, and mix well. Cut the bamboo shoots into dices 1 cm
(0.4 inch) long on each side and reduce the red chilies into 1 cm
(0.4 inch) long sections.
Put the water, soy sauce, sugar, MSG and mixture of cornstarch and
water in a bowl to make a paste.
Heat the oil in a wok over strong fire to 70-110:C(160-210:F) and
slippery-fry the chicken dices until they are done. Take out and
drain off the oil.
Keep 50 g (3 1/2 tbsp) of oil in the wok and stir-fry the red
chilies until the oil changes into a red color. Add the scallions,
ginger and bamboo shoots, and stir-cry by turning several times.
Add the chicken dices and turn several more times. Thicken the
sauce with the mixture of cornstarch and water until the thickened
sauce wraps around the chicken and bamboo evenly. Now serve.
Features: Shiny red in color, spicy but delicious.
Taste: Salty to the right taste.