Emerald Chicken Breast

In a blender, purée spinach with water. Heat the mixture in a pan and bring to a boil, skim off any foam. Remove from heat and add ice to chill and retain color. Pour mixture through a sieve, strain out the liquid but reserve the puréed spinach paste.

Slice the chicken breast into bite-size pieces and marinate, squeeze out excess moisture from the puréed spinach paste. Season chicken with salt, then add in spinach paste, egg white, cornstarch, and olive oil, mix well to combine.

Remove seeds from red chili peppers, and slice diagonally; slice ginger and scallions to a similar shape and size.

Heat a generous amount of oil in a pan, lightly fry the chicken over medium heat for 2-3 minutes, take the pan off the heat and pour the chicken over a sieve to strain out excess oil. In the same pan, heat 3 tablespoons of oil, sauté scallion, ginger and red chili peppers until fragrant, then stir in the cooked chicken.

Meanwhile, in a separate bowl, combine sugar, rice vinegar, water, ground white pepper, salt, and cornstarch, mix well. Add the sauce into the pan and stir fry with the chicken for about 1-2 minutes, transfer to a plate and serve immediately.