Dry-wok Chicken

In a large bowl, marinate the chopped Chicken thighs with 15g Shaoxing wine, 10g Light soy sauce, and 2g White pepper for at least 20 minutes.

Heat 200g Cooking oil in a wok over medium-high heat until it reaches 170°C. Carefully add the marinated Chicken thighs and deep-fry until golden brown and cooked through, about 5-7 minutes. Remove the Chicken thighs with a slotted spoon and drain excess oil.

In the same hot oil, add the sliced Potatoes and sliced Lotus root. Deep-fry until tender-crisp and lightly golden, about 3-4 minutes. Remove with a slotted spoon and drain.