1. Peel and julienne the potatoes. Rinse them in water to remove the starch, then soak in water and set aside. Cut the chicken breast into strips, then mix with salt, black pepper, and 1 tablespoon of cooking wine. Finally, add 1 tablespoon of cornstarch and mix well. Let it sit for 10 minutes. Mince the garlic and julienne the chili pepper.

Bring a pot of water to a boil, then turn off the heat. Slowly add the chicken strips to the hot water. Once the chicken strips are set, turn the heat back on and bring to a boil. Immediately remove the chicken and set aside.

Add minced garlic and chili strips to a cold pan, pour in 1 tablespoon of oil, and slowly heat while stirring until fragrant. Add the julienned potatoes and chicken strips, pour in 1/3 cup of water, and stir-fry quickly over high heat.