1tbspChef Made Assorted Aroma Oil (See ''Chef John Signature Oil'' Video)
0.25tspWhite Pepper [Seasoning]
3tbspCorn Starch + Water Slurry in 1:1 ratio
Slice the celtuce and winter bamboo shoots thinly into bite size pieces.
Thinly slice the chicken breast. In a medium bowl, combine chicken slices with salt, corn starch, 1 egg white, and cooking oil. Mix well together.
Velveting: in a cooking pan, heat enough cooking oil to 350-300°F (120-150°C). add marinated chicken breast slices, and deep-fry until no longer pink. Remove from oil and drain.
Quickly deep-fry the bamboo shoot slices for a few minutes. Then drain.
In a cooking pot, bring 2 cups of water to a boil, quickly blanch soaked black wood fungus, the chicken breast and the bamboo shoots through boiled water in order to reduce the greasiness.
In the wok over high heat, add cooking oil, sliced gingers and chopped green onion, celtic slices, and red pepper slices. Stir-fry to mix well until fragrant.
In the same wok, add sesame oil, bamboo shoots, chicken, black wood fungus, a pinch of salt, sugar, white pepper, cornstarch water slurry, and bacon.
Stir to cook for a minute until all ingredients coated the thickened sauce evenly.
Velveting, or guo you (passing through oil) in Mandarin, is a technique that Chinese chefs use to make their meats so deliciously silky and tender. Similar to browning in French cuisine, velveting locks in the original flavor and texture of the protein before it is finished in the next cooking step. You can substitute with pan-frying with two tbsps of oil to achieve similar result.