Plain Stir-Fried Chicken Dices
Coat the diced chicken with starch and briefly pass through hot oil, then stir-fry with diced green peppers. Thicken with a cornstarch slurry and season to taste.
Ingredients
chicken breast fillet
250 g
egg (use the white only)
1
green bell pepper
50 g
vegetable oil
to taste
starch (for dry coating and slurry)
to taste
fine salt
to taste
Shaoxing wine
to taste
MSG
to taste
chicken stock
to taste
Instructions
1
Step 1
Pound the chicken with the back of a knife, then chop into broad-bean-sized cubes and place in a bowl. Add Shaoxing wine, MSG, fine salt, egg white, and dry starch, then toss to coat and set aside. Cut the green bell pepper into broad-bean-sized cubes.
2
Step 2
Heat oil in a wok to about 50–60% hot (roughly 150–180°C / 300–350°F), add the chicken cubes, and stir to separate. When the chicken turns white, remove and drain off the oil. Set aside.
3
Step 3
Add oil to the wok. When hot, add the green bell pepper and stir-fry briefly, then add the chicken cubes. Season with fine salt, MSG, and chicken stock to taste. Thicken with wet starch, toss a few times, and serve.
