Stir-fried Chicken Shreds with Trimmed Mung Bean Sprouts

Name: Stir-fried Chicken Shreds with Trimmed Mung Bean Sprouts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 150 g Chicken breast (sliced thin and cut into shreds); 5 g Ham shreds; 150 g Mung bean sprouts (tips and tails removed, also known as qia cai); 1 Egg white; 10 g Cooking wine (part for marinating chicken shreds); 15 g Wet starch (for coating the chicken); 500 g (actual consumption 60 g) Rendered lard (for frying); 2 g Refined salt; 2 g MSG

A traditional Zhejiang specialty with a delicate white hue, crisp bean sprouts, tender chicken shreds, and a fresh, light flavor.

20 min

Easy

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Stir-fried Chicken Shreds with Trimmed Mung Bean Sprouts

Ingredients

Chicken breast (sliced thin and cut into shreds) 150 g

Ham shreds 5 g

Mung bean sprouts (tips and tails removed, also known as qia cai) 150 g

Egg white 1

Cooking wine (part for marinating chicken shreds) 10 g

Wet starch (for coating the chicken) 15 g

Rendered lard (for frying) 500 g (actual consumption 60 g)

Refined salt 2 g

MSG 2 g

Instructions

Coating chicken shreds with starch

Slice the chicken breast thin and cut into shreds. Add 5g cooking wine, 1g refined salt and egg white, mix and knead until the mixture becomes sticky, then coat with wet starch to marinate.

Preparing trimmed mung bean sprouts

Remove the tips and tails of the mung bean sprouts (i.e. prepare qia cai), wash thoroughly and set aside.

Stir-frying

Place the wok over high heat, add lard and heat until it is nearly hot. Add the chicken shreds and stir to separate them... (the original text is incomplete after this)