250 grams (0.55lb) chicken breast
150 grams (0.33 lb) bamboo shoots
500 grams (1 cup) cooking oil (only 1/5 to be consumed)
1 egg white
1 1/2 grams (1/4 tsp) salt
1 gram (1/4 tsp)MSG
75 grams (5 tbsp) water
12 grams (1 2/3 tbsp) dry cornstarch
10 grams (2 tsp)cooking wine
5 grams (1 tsp) sugar
2 dried red chilies
1 gram (1/5 tsp) pepper powder
20 grams (1 tbsp) soy sauce
5 grams (1/6 oz) scallions
5 grams (1/6 oz) ginger
5 grams (1 tsp) sesame oil
1. Cut the chicken breast into shreds 5 cm (2 inches) long and 0.25
cm (0.1 inch) thick and wide. Place in a bowl. Add the salt, egg
white and 10 g (1 1/2 tbsp)of dry cornstarch and mix well. Mix the
remaining cornstarch with water. Cut the bamboo shoots into shreds
similar to the chicken in size. Finely cut the sacllions, chilies
and chop the ginger.
Heat the oil over strong fire to 70-100:C (160-210:F) and
slippery-fry the chicken shreds for 1-2 minutes. Put in a strainer
to drain off the oil.
Put 50 g(3 1/2 tbsp) of oil in the wok and stir-fry the scallions.
ginger and red chilies until they produce a strong aroma. Put in
the bamboo shoots to quickly stir-fry by turning over several
times. Add the cooking wine, water, soy sauce, sugar and MSG and
bring to boil. Thicken the sauce with the mixture of cornstarch and
water. Add the chicken shreds, sprinkle on the pepper powder and
turn several times. Sprinkle on the sesame oil and serve.
Features: Shiny and brown in color.
Taste: Peppery, spicy, salty and refreshing all at the same