1. Wash chicken breasts and cut into filaments;
2. Put salt, pepper, cooking wine, sweet potato starch, monosodium glutamate and water in the mix evenly.
3. Wash the mung bean sprouts, drain and set aside.
4. Heat the pan with cold oil, spread the shredded chicken on medium heat until it changes color and remove;
5. Pour the mung bean sprouts over high heat, and quickly stir fry with salt;
6. Stir-fry until the mung bean sprouts become Microsoft, pour in the shredded chicken, stir evenly, and then serve.
