1, raw materials: 500g of chicken leg meat, 2 egg whites, 4 green peppers, 50g of winter bamboo shoots, 25g of yellow rice wine, 5g of refined salt, 4g of monosodium glutamate, 5g of sugar 1 .5g of starch15g, and 0g of vegetable oil1000g.

2. pat the chicken leg lightly, chop it a few times, cut it into cubes of 1 cm3, put it in a large bowl, add wine, salt, monosodium glutamate, pepper, egg white, clear water (1 0g) and water chestnut powder, grab and mix thoroughly, add vegetable oil (5g), and wake up10g.

3. Heat a wok and add vegetable oil. When the oil temperature reaches 50%, add diced chicken, diced green pepper and diced bamboo shoots, spread until cooked, pour into a colander, drain the oil, add 50g vegetable oil, stir-fry chopped green onion and ginger rice while it is hot, add diced chicken, diced bamboo shoots, diced green pepper and a small bowl for seasoning, turn it over a few times, and take off the wok.