1. Remove the bones of the chicken thighs, dice, add starch and stir well
2. Dice cucumber, carrot and onion for later use
3. Pour the oil in the hot pan, add the diced chicken and stir fry until the color changes and it is ready for use. Add a little cooking wine
4. Put the diced vegetables in a separate pot and stir fry
5. Add the diced chicken and stir-fry evenly, then add light soy sauce and water
6. Collect the juice, add oyster sauce and turn off the heat
