Stir-Fried Chicken Shreds with Bitter Vegetable Buds

Name: Stir-Fried Chicken Shreds with Bitter Vegetable Buds
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 400 g chicken breast (remove sinew and skin, shred, and marinate with salt, egg white, and wet starch); 25 g each scallion and ginger shreds, each 25 g (some reserved for the sauce); 200 g bitter vegetable buds (trim roots, keep tender buds about 3 cm long, wash clean); 25 g egg white; 800 g vegetable oil (about 80 g actually consumed); 15 g cooking wine; 10 g sesame oil; 10 g sugar; 10 g wet starch; 4 g salt (2 g for the sauce, 2 g for marinating); 7 g MSG (monosodium glutamate); to taste chicken broth (for the sauce)

Bitter vegetable sprouts are pale, tender, and soft, paired with savory, delicate chicken shreds.

35 min

Easy

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Stir-Fried Chicken Shreds with Bitter Vegetable Buds

Ingredients

chicken breast (remove sinew and skin, shred, and marinate with salt, egg white, and wet starch) 400 g

scallion and ginger shreds, each 25 g (some reserved for the sauce) 25 g each

bitter vegetable buds (trim roots, keep tender buds about 3 cm long, wash clean) 200 g

egg white 25 g

vegetable oil (about 80 g actually consumed) 800 g

cooking wine 15 g

sesame oil 10 g

sugar 10 g

wet starch 10 g

salt (2 g for the sauce, 2 g for marinating) 4 g

MSG (monosodium glutamate) 7 g

chicken broth (for the sauce) to taste

Instructions

Step 1

Combine 2 g of salt, the scallion shreds, ginger shreds, cooking wine, chicken broth, MSG, sugar, and an appropriate amount of wet starch to make the sauce. Trim the bitter vegetable buds by removing the roots, keeping only the tender buds about 3 cm long, and wash them clean. Remove the sinew and skin from the chicken breast and cut it into shreds, then mix evenly with the egg white, an appropriate amount of wet starch, and the remaining 2 g of salt to marinate.

Step 2

Place a wok over heat, add the vegetable oil and heat to about 40% hot. Add the chicken shreds, spread them out, and quickly pass them through the oil until just cooked, then drain them in a colander.

Step 3

Return the wok to high heat. Once hot, add the blanched chicken shreds and the bitter vegetable buds, pour in the prepared sauce, toss a few times, and drizzle in the sesame oil to finish.