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Two potatoes (about 280 grams), one carrot, one bunch of celery, three green peppers, one chicken leg (about 200 grams).
Spices:
3/4 teaspoon of salt, one and a half tablespoons of soy source, one and a half teaspoon of cooking wine, a pinch of white pepper powder.
Procedure:
1) Cook chicken leg in boiling water for fifteen minutes and julienne.
2) Peel carrot and potatoes. Julienne all vegetables into a length of about five centimeters.
3) Heat up wok and add three tablespoons of vegetable oil. Add potatoes and carrot and stir fry quickly at high heat. Add green pepper, celery, and a pinch of salt.
4) Add chicken and spices and stir fry a bit before serving.
