1. Cut the chicken into small pieces and marinate for a while with salt and pepper.
2. Saute ginger, green onion, garlic.
3. Add the chicken nuggets and stir fry.
4. Stir-fry until the chicken is broken, the chicken skin is slightly yellowish, and the chicken fat is poured out.
5. Season with a pinch of salt, sugar and light soy sauce, add rice wine, cover over medium heat for 20 seconds.
6. Add the celery and green onion, stir fry for a while, cover and bake for about 20 seconds.
7. Season with oyster sauce and stir-fry evenly.
Tips:1. Using Chinese celery can bring out the freshness, fragrance and game taste of chicken. (No coriander can be used instead, but you have to follow it)
2. Don't add water in the whole process, stir fry on high heat, and bake on medium heat
3. Bake it immediately after making up the wine, not too long.
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