Cut chicken breast slivers into minces and cure well with salt, sesame oil, egg white
and cornstarch-water. Drop them into a half-heated wok. Stir-fry and break them apart with
chopsticks till cooked.
Deep-fry pine kernels till golden yellow and take out.
Heat oil again and put in sweet fermented flour paste. Stir-fry till aromatic. Then
sprinkle gingered water, cornstarch-water, chicken minces and pine kernels. Stir-fry them
evenly and sprinkle some sesame oil. Remove and place into the quick-boiled lettuce bag
and put in the center of a dish and serve.