Diced Chicken with Sprouted Vegetables

Diced Chicken with Sprouted Vegetables

　　Diced Chicken with Sprouted Vegetables can be considered a specialty of Sichuan. With its delicate aroma and unique flavor, the sprouted vegetables are washed, chopped, and then stir-fried with diced chicken. It tastes absolutely fantastic when served with rice.

　　150–200 grams of chicken breast, 2–3 green bell peppers (the non-spicy kind; adjust quantity based on size), 4–5 small chili peppers (very tiny ones; those who can't handle spice can use fewer or skip them, but personally I think this dish isn't as good without the heat), one pack of Yibin crushed rice sprouted vegetables, one egg, a small amount of starch, salt, pepper, minced ginger

　　Wash the chicken breast, pat dry with kitchen paper, and dice it into rice-grain-sized pieces (heh, now you know why it's called Diced Chicken with Sprouted Vegetables, huh?), place in a bowl. Add the egg, starch, a very small amount of salt, minced ginger, and a little pepper. Stir vigorously in one direction with chopsticks for several minutes.

　　Chop the green bell peppers and chili peppers very finely, add a tiny bit of salt, mix well, and let sit to remove excess moisture.

　　Heat the pan, add a relatively generous amount of oil. When the oil reaches about 90°C, pour in Part A and stir-fry quickly over high heat until it's about 60–70% cooked. Then add Part B, continue stir-frying for half a minute, then add one whole pack (100 grams) of crushed rice sprouted vegetables. Stir-fry over high heat for one minute.