Ingredients:
Chicken breast (250 g) Walnuts (150 g) One egg
Seasoning: Rice wine (10 g) Salt (3 g) Monosodium glutamate (2 g) White sugar (10 g) Starch (10 g) Lard (refined) (75 g) Sesame oil 3 g Onion, ginger, garlic slices to taste
< h2 class="title-text" > production process</h2>
Peel and boneless chicken breast, cut into cubes and put in a bowl, add egg whites, salt, monosodium glutamate, dry starch and mix with sizing.
2. Heat the wok, heat the lard, heat until it is 50%, pour in the diced chicken, slide until it is broken, and drain the oil. Use boiling water for about 5 minutes, remove the peach kernels, soak them dry, fry them in oil until golden brown, and remove them
3. Leave a little bottom oil in the pot, put green onion, ginger and garlic slices to fry until fragrant, add 50 grams of fresh soup and shao wine, fine salt, monosodium glutamate, sugar to taste, add diced chicken and walnuts, boil and then use wet starch to outline, drizzle with a little sesame oil and serve.