Oil-poached chicken strips stir-fried with vegetables

Ingredients

• 300 g of chicken breast
• equal parts of flour and cornstarch (about 2 tablespoons of each)
• 1 egg white
• A little water
• oil
• Ciboulette, ginger, and garlic
• Your choice of vegetables (shiitake mushrooms, bell peppers, green beans, etc.)
• salt
• 1 tablespoon of Chinese cooking wine

Wash the chicken breast, cut it into pieces, and puree it using the back of a knife or a food processor.

Thicken the flour and cornstarch with a little water to form a thick paste, then mix in the chicken puree and egg white. The mixture should be sticky but not liquid.

Heat some oil and prepare a saucepan of hot water.

Pour prepare the dish, add the mixture to the hot oil in small spoonfuls. Once the flakes rise to the surface, remove them and rinse them in hot water to remove any excess oil.

In a hot wok, brown the shallots, ginger, and garlic, then add the mushrooms, other vegetables, and chicken slices.

Season with salt and cooking wine, mix, and serve.