Chicken stir fry

Ingredients

• 600g (1.3 lbs) chicken breast, sliced into strips
• salt, to taste
• 1 egg white
• ½ tsp ground white pepper
• 1 tbsp Shaoxing cooking wine
• 2 tbsp cornflour (cornstarch)
• 2 tbsp oil (neutral flavour, like vegetable oil)
• 1 red capsicum (bell pepper), sliced
• 4 cloves garlic, minced
• 4 spring onions, cut; white and green parts kept separate
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• ⅓ tsp MSG (optional)

Directions

1. In a bowl, combine the chicken strips with a pinch of salt and the egg white. Mix well. Add about 50ml (3 tablespoons) of water, the Shaoxing wine, and the white pepper, then mix again.
2. Add the cornflour and stir until fully incorporated. Cover the bowl and place in the fridge to marinate for 1 hour.
3. Bring a large pot of water to the boil. Once boiling, add the marinated chicken, stirring to prevent clumping. Cook for 3 minutes, then remove and place on a wire rack to drain.
4. Heat a wok over high heat and add 2 tablespoons of neutral oil. Add the capsicum and stir-fry for 2-3 minutes. Then add the white parts of the spring onions, garlic, and chicken. Continue stir-frying for another 4 minutes.
5. Stir in the oyster sauce, soy sauce, and optional MSG. Just before turning off the heat, add the green parts of the spring onions and toss everything together. Serve with steamed white rice.