This is a traditional dish that uses a the typical process of quick frying. Quick frying is similar to deep frying, but is done at a lower temperature (approximately 140-150 degrees Celsius) and is a very quick process (about 4 minutes all together). In the traditional preparation, tomatoes and cucumbers are used instead of the bell peppers. However, the bell peppers hold their shape better and result in a prettier dish.

  • Chicken breast (150 g, about 1)
  • Cooked winter bamboo shoots (30 g)
  • Red bell peppers (30 g, about 2)
  • Green bell peppers (50 g, about 2)
  • Egg-white ( 1-2)
  • Salt (2 g)*
  • White pepper, ground (1 g)*
  • Cooking wine (10 g)*
  • Gourmet powder (2 g)*
  • Stock (30 g)
  • Starch (8 g)*
  • Oil

*Amounts are approximate.


  1. Slice chicken horizontally into very thin slices. Layer slices on top of each other and slice into thin shreds (approximately 8-10 cm long).
  2. Remove stem and seeds from peppers. Cut into thin shreds approximately 6-8 cm long.
  3. Slice bamboo into shreds the same size and shape as the peppers.
  4. Stir egg white into chicken shreds. Add salt, white pepper, cooking wine and dry starch.
  5. Sauce: Combine salt, gourmet powder, dry starch, cooking wine, white pepper and stock/water in a small bowl. Set aside.


  1. Season wok.
  2. Add a small amount of cold oil to marinated chicken to help separate shreds.
  3. Pour a large amount of oil (as if deep frying) into wok. Heat over medium heat until a small amount of smoke appears from the outside of the oil.
  4. Stir chicken shreds. Add to oil and stir with chopsticks to separate.
  5. When shreds are separated, add vegetables. Stir with chopsticks.
  6. When the vegetables and chicken are all separated, remove and drain from oil. This is a fast process. Don’t allow the chicken to overcook.
  7. Pour oil out of wok.
  8. Return drained shreds to wok and add a little oil.
  9. Add sauce and stir fry briefly (about 30 seconds).
  10. Remove and plate.


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