1. Wash the chicken breast, slice it and cut it into filaments. Add half a spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of egg white, 1 spoon of starch, mix well, and marinate for 10 minute.

2. Put an appropriate amount of oil into the pot, heat the oil to 60% heat, add shredded chicken, slide it open, and take it out for later use;

3. Leave the bottom oil in the pot, add the minced ginger and garlic, stir-fry until dry, add shredded chicken and shredded onion, stir-fry evenly, add half a spoonful of salt and half a spoonful of chicken essence, and add 1 spoonful of water starch to stir-fry evenly.