Stekta groddar med kyckling och vitlökssläkt

👩‍🍳 Gör så här

1. 1
   Slice the chicken thighs into thin ¼-inch (6-mm) slivers and toss with 1 tablespoon of the Shaoxing wine, 1 tablespoon of the soy sauce, the cornstarch, and the white pepper. Set aside.
2. 2
   Rinse the mung bean sprouts and let them drain for 5 minutes.
3. 3
   Heat a well-seasoned wok over medium-high. When hot, add 1 tablespoon of the cooking oil and swirl to coat. Add the bean sprouts and quickly stir-fry for about 30 seconds. Remove the sprouts to a bowl and set aside.
4. 4
   Wipe down the wok with a paper towel. Heat the wok again over high, until smoke wisps up from the surface. Add the remaining 2 tablespoons of cooking oil and swirl the wok to distribute it. Add the chicken, let sit briefly to sear, then stir-fry until the color has changed.
5. 5
   Pour in the remaining wine and soy sauce, then return the bean sprouts to the wok. Sprinkle the contents of the wok with the sugar and stir to combine.
6. 6
   Add the chives and quickly stir-fry them. Season with the salt, adding more or less according to taste. Drizzle with the sesame oil.