1 Tbsp soy sauce
1 Tbsp Shao Xing rice wines
1 Tbsp cornstarch
1/2 tsp sugar
1/4 teaspoon white pepper
3/4 pound mizuna
Salt to flavour
Pulse the chicken breast within a food processor to mince it finely until you will find no large pieces leftover but do not grind right into a paste. Or alternatively mince it with a chef's cutting knife. Mix the minced poultry with soy sauce, wines, cornstarch, sugar, and white-colored pepper and set this aside to marinate.
At the same time, trim the ends from the mizuna. It's easiest to maintain the mizuna in a group and trim the finishes off all at once then untie the bunch to wash. The mizuna was pretty unclean, so wash it several times to loosen and clean away any dirt within the stems and leaves.
Temperature 2 tsp of essential oil in a wok or frying pan over medium high heat. Include the chicken
and mix fry until it is completely cooked through, about four - 6 minutes. Once the chicken is fully prepared, turn off the heat and include the mizuna. Toss the actual mizuna in the hot skillet with the chicken and it will begin to wilt and cook straight down, season to taste along with salt.
Serve with rice.