Chrysanthemum Chicken Shreds
A stir-fried dish made with chicken breast, fresh chrysanthemum flowers, and winter bamboo shoots.
Ingredients
Imperial chicken breast
200 g
Fresh chrysanthemum (picked, washed, soaked in clean water, then drained)
2
Imperial egg (use only the white)
2
Winter bamboo shoot (shredded)
50 g
Cooking oil
to taste
Cooking wine
to taste
Salt
to taste
White pepper
to taste
MSG
to taste
Sugar
to taste
Cornstarch
to taste
Shredded scallion and ginger
to taste
Instructions
1
Step 1
Remove the sinews from the chicken breast and slice into fine shreds. Place in a bowl, add salt, egg white, and cornstarch, mix well to coat, and set aside.
2
Step 2
Pick and wash the chrysanthemum, soak in clean water then drain. Shred the winter bamboo shoots and set aside.
3
Step 3
Heat a wok over high flame, add clean oil and heat to 40–50% hot. First add the chicken shreds and slide them apart, then add the bamboo shoots briefly, then remove and set aside for later use.
4
Step 4
Heat the wok over high flame, add a little base oil, add the scallion and ginger and stir briefly. Add the chicken shreds and seasonings, quickly stir-fry until just cooked. Add the chrysanthemum and stir-fry a few more times. Drizzle with bright oil, plate, and serve.
