1. Mix cooking wine, soy sauce, sweet noodle sauce, sugar and salt to make a sauce for later use.

2. Remove the fat skin and white tendons from the chicken breast and cut it into .8cm square dices; Add a teaspoon of wet starch and a teaspoon of cooking wine to the diced chicken and mix well.

3. Pour the oil into the pot (more than usual cooking), and when it is warm with a small fire, add the diced chicken, quickly disperse it with a shovel, and immediately take it out when it changes color.

4. Heat the remaining oil in the pot with high fire, add the mixed sauce, stir constantly with a shovel, and fry the water in the sauce.

5. Pour in diced chicken, stir-fry quickly for half a minute to make the sauce evenly spread on the chicken, then add diced cucumber and continue to stir-fry for about 2 seconds.