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Start by agitating 450g of sliced chicken in water to loosen up the muscle fibers and remove any impurities. Drain well.
Add the marinade: 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 2 tsp cornstarch, ½ egg white, a pinch of white pepper, and ¼ tsp baking soda (optional).
Mix well until the chicken is evenly coated, and let it marinate for 20-30 minutes in the fridge.
Blanch in water or oil for 30 seconds, or cook directly in your stir-fry—your silky, tender chicken is ready to shine!