Green Pepper Stir-Fried Chicken Shreds
Stir-fried together, the shredded chicken turns silky and tender while the green peppers stay crisp, yielding a light yet savory flavor.
Ingredients
chicken breast (cut into shreds)
150 g
tender green peppers (stems and seeds removed, cut into thin shreds)
150 g
egg white (mixed with dry starch to form an egg-white-and-starch slurry)
25 g
dry starch
5 tsp
fresh stock
2 tbsp
fine salt (used separately to season the chicken shreds and the green pepper shreds)
to taste
white pepper
to taste
MSG
to taste
water-starch slurry (for thickening the sauce)
to taste
Instructions
1
Prepare the shreds
Cut the chicken breast into shreds. Remove the stems and seeds from the green peppers and cut them into thin shreds. Mix the egg white with the dry starch to make an egg-white-and-starch slurry.
2
Season and coat
Add a small pinch of fine salt to the chicken shreds for seasoning, then stir in the egg-white-and-starch slurry until the shreds are evenly coated and slightly sticky. Add a pinch of fine salt to the green pepper shreds for seasoning.
3
Mix the sauce
Combine the fine salt, white pepper, MSG, water-starch slurry, and fresh stock in a bowl to make the sauce.
4
Stir-fry the green peppers
Heat oil in a wok to about medium-hot (roughly 50% hot), add the green pepper shreds, and stir-fry just until they are barely cooked, then remove and plate.
5
Stir-fry the chicken and finish
Add oil to the wok and heat to about 30% hot. Add the chicken shreds and gently stir-fry until they turn white and separate. Drain off the excess oil, return the green pepper shreds to the wok, pour in the sauce, and toss until the sauce is reduced and lightly thickened.
