450g Chicken Meat
1 sprig Chinese Celery
2 cloves of Garlic
2 slices Ginger
1 teaspoon salt
1/2 teaspoon fish sauce
1 teaspoon sugar
1 1/2 teaspoon cornflour
1 tablespoon rice-glue liquor
2 tablespoons water
- Nourish the skin, anti-aging.
Cut chicken meat into cubes. Marinate briefly with cornflour and water. Cut the celery into triangular shapes. Cut Chinese celery into lengths. Mash garlic. Cut ginger into small triangular pieces.
Soak walnut in hot brine for a while. Then soak walnut in hot water for a while. Deep-fry with low heat until crispy. Soak chicken meat in hot oil until cooked. Soak the celery in boiling water for a while.
Pour in dash of oil in the preheated wok. Put in the mashed garlic and saute until fragrant. Put in the ginger and Chinese celery. Stir-fry thoroughly. Return the diced chicken and stir-fry together.
Sprinkle with rice-glue liguor. Mix salt, sugar, fish sauce, water and cornflour well. Stir-fry and pour in the seasoning at the same time. Stir in the well mixed cornstarch solution. Add in the walnut. Stir-fry briefly. Dish.