We had a beef version of this dish in Denver authentic Chinese restaurant and loved it. The beef was tender and the eggs was smooth. Since I don't buy beef at home and trying to cut down on pork intake, I used chicken breast instead. I added milk in the eggs mixture to give it some milk fragrant.
Growing up in Asia, fresh milk is not in our diet at all. All we had were milk powder and we only consumed it when we were kids. Coming here in America, I noticed that people drink fresh milk all the times, not just for breakfast, but anytime they want. It was a culture shock at first. Even to these days, a lot of Asian can't get use to the taste of fresh milk. In China, in order to let the children or elders have some fresh milk, they used it in eggs or bakes or dessert. For example, instead of water that the recipe calls for, they used milk instead. It makes the food more nutritious and also added the fragrant of fresh milk (奶香). I thought that was brilliant!
- 1 skinless and boneless chicken breast, thinly sliced and marinate with rose wine, sesame oil, salt, pepper, sugar, garlic powder and cornstarch.
- 4 eggs, add some 2% milk (about 1/4 cup) and season with rice wine, salt, white pepper and chicken stock granules, beat well.
- 1 green chili, sliced
1. In a heated wok, add in some oil and stir-fry the chicken slices until cooked, dish out and set aside.
2. In the same heated wok, add in more oil and turn the heat to medium. Add in the beaten eggs, keep stirring the eggs. When half cook, add in the chicken slices and green chili. Mix well and dish out to serve.