150g chicken breast
25g pickled chillies
100g winter bamboo shoots
- Shred the chicken, smear with salted cornstarch solution.
- Mix cornstarch, cooking wine, salt, pepper and vinegar in a bowl to make a sauce.
- Stir-fry chicken shreds in pea-nut oil, drop in scallion, ginger, garlic slices and pockled chillies, stir-fly till the flavor comes out, drop in bamboo shoot slices and celery, pour in the sauce, stir-fry.