1. Cut the chicken breast into thumb-tip sized pieces, add cooking wine, salt, light soy sauce, an egg white, starch, and marinate for half an hour.
2. Cut cucumber and carrot into same size pieces
3. Put the bottom oil in the pot, pour the marinated chicken and stir it quickly with chopsticks until it is broken, the muscles are completely whitened, and then set aside.
4. Put the bottom oil in the pot and stir-fry the green onion and ginger to create a fragrant flavor. Put the Pixian bean paste and stir-fry on low heat until the red oil is produced.
5. Pour in the diced chicken, carrots, and finally cucumber, stir-fry evenly, add seasonings, and take out.
Tips:No water and salt were added during the stir-frying process, because the salt and bean paste used in the marinating were sufficient. Cucumbers and carrots will have a small amount of moisture, so there is no need to add water. When the chicken is marinated, the muscles that are fried with eggs are especially tender.
