Material: Boneless & skinless chicken meat 1, Fermented mustard leaves2, Fresh red and green chilli peppers3.
Ingredients: Plant oil, Dark soy sauce, Cooking wine, MSG, Chicken flavored powder, Salt, Sugar.
1. Wash the fermented mustard leaves for about 3 times in order to clean it and get rid of some salt . Cut all the chilli peppers into very small circular shape pieces.
2. Minced the chicken into as small as rice pieces and put them into a bowl, then marinate the chicken with 1/2 teaspoon of salt, 1/2 teaspoon of dark soy sauce, 1/2 tablespoon of cooking wine and mix it up.
3. Use medium fire to heat the wok. Add 1 and half tablespoons oil and use it to coat the whole wok by wok spoon, then put your chicken in and keep stirring and turning for about 3 minutes until all the color of the meat has been changed into brighter color, then put the fermented mustard leaves into the wok and keep mixing it up.
4.Add the chilli peppers in and put 1 teaspoon of chicken flavored powder, 1 teaspoon of MSG, 1/2 teaspoon of sugar into the wok. Mix them totally.
5. Add lettuce1, garlic slices, ginger slices, dried chilies, dried Szechwan pepper and scallion and push and stir about 10 seconds until the fragrance comes out.
6. Use a plate to serve it up.
Tips:
1. You can choose chicken breasts or chicken thigh meat.
2. 芽菜：It’s a kind of fermented mustard leaves, you can find it in Asian convenient stores. The most popular brand is 宜宾碎米芽菜（Yibin Sui Mi Ya Cai）.
3. We use 2 different color of Chilli peppers for the decorations.
Bon Appetit! (∩_∩)