Dry Pot Chicken

In a large bowl, marinate the Chicken with 10g Shaoxing wine, 5g Light soy sauce, 5g Dark soy sauce, and Cornstarch for at least 20 minutes.

Heat 150g Vegetable oil in a wok over medium-high heat. Add the Potatoes and Lotus root and fry until lightly golden and tender-crisp, about 3-4 minutes. Remove with a slotted spoon and drain excess oil. Quickly blanch the Green bell pepper and Celery in the remaining hot oil for 30 seconds, then remove and drain.

Increase heat to high. Carefully add the marinated Chicken to the hot oil and fry until golden brown and cooked through, about 5-7 minutes. Remove the Chicken with a slotted spoon and drain excess oil, reserving about 30g of the Vegetable oil in the wok.