5 oz white chicken meat
5 oz dark chicken meat
1 oz bamboo shoots
3 oz rape, or any green vegetable
5 teaspoons chopped scallions
2 teaspoons minced ginger
2 teaspoons minced garlic
1 egg
1-1/2 tablespoons cornstarch mixed with 6 tablespoon water
5 teaspoons soy sauce
1-1/4 teaspoons salt
1/4 teaspoons MSG (optional)
1 pickled red pepper (or pimiento)
2 tablespoons red pepper paste or oil
2 teaspoons sugar
1 teaspoon vinegar
1/2 cup chicken broth
2 cups vegetable oil for deep frying

     Cut white meat into slivers 1/4" wide.  Cut dark meat into 3/8" cubes.  Mince red pepper and cut bamboo shoots and green vegetable into slivers.
     Squeeze water out of chicken slivers and marinate in a mixture of 1 tablespoon cornstarch solution, egg white and 1/4 teaspoon salt.  At the same time, marinate chicken cubes in 1 tablespoon cornstarch solution, 2 teaspoon soy sauce, 1/4 teaspoon salt and egg yolk.  Cook vegetable in boiling water until just tender.
     Use two bowls. In one mix 1/4 cup chicken broth, 1/2 teaspoon salt and 2 tablespoons cornstarch solution.  In the other mix 1/4 cup chicken broth, 1/4 teaspoon salt, 3 teaspoon soy sauce, sugar, vinegar, 1/8 teaspoon MSG and 2 tablespoon cornstarch solution.
     Heat oil in skillet over low heat until it bubbles.  Add chicken slivers, stir to separate and remove when they turn white.  Pour out oil and heat skillet over high heat. Drop bamboo and chicken slivers into skillet and stir briefly.   Then add the bowl of white cornstarch solution, stir briefly and remove to one end of a platter.
     Reheat 4 tablespoons oil over high heat until it begins to bubble.  Add chicken cubes and stir to separate.  When the color changes, add pickled red pepper, scallion cubes, ginger powder, garlic, and then the bowl of red cornstarch solution.  Stir briefly and pour out at the other end of platter.   Separate the two different colored parts with green vegetable shreds.  Serves 6.