Stir-fried Shredded Chicken and Beansprouts with Wolfberry

Beansprouts are a distinctively oriental vegetable, they don't have a long shelf life and usually consumed within a couple of days after cultivation or of purchase. To clean bean sprouts, drop into a basin of clear water, lift handful of bean sprouts out of the water and place in a colander, leaving behind the bean cases and broken off roots. Do not soak bean sprouts because they will exude water when cooked.

120 g Chicken breast 350 g Bean sprouts 10 g Chinese Wolfberry 1 Egg white 6 g Salt 3 g Chicken bouillon

5 g Sesame oilangiesrecipes 5 g White vinegar 15 g Spring onion, shredded 1 tsp Cornstarch 20 g Vegetable oil

1. Wash and drain bean sprouts. Rinse the Chinese wolfberries, drain and set aside. Thinly shred the chicken breast. Add in cornstarch and egg white. Mix well.
   
   
2. Heat oil over high heat. When it begins to bubble, drop in shredded chicken and stir to separate. Remove when they turn white. Pour out oil.
   
   
3. Leave 1 tablespoon of oil in the wok. Add in drained bean sprouts and wolfberries, stirring briefly, add salt, vinegar chicken bouillon and shredded spring onion, stir for a couple of minutes. Return the shredded chicken to wok, stir to mix well. Drizzle in the sesame oil, stirring briefly, and transfer to a serving plate.