Firstly, put potato starch, a little pepper and granulated garlic into a medium bowl, then add 1½ tablespoons of water (no more) and make a mash into which you add and mix two egg yolks. Then cut the chicken breasts into strips and put it in a bowl and leave it for about 5 minutes.
Heat as much oil as possible in the wok pan and then add the chicken and fry for about 8 minutes, but stir constantly for the first 3 minutes so that the chicken does not stick.
Then take the chicken out of the wok pan, place it to a bowl and set aside. Remove the larger half of the oil and use the rest of it to fry onion cut into small strips, chopped leek, red pepper, mushrooms, add a little ground pepper, granulated garlic, (peanuts) and add about ½ cup of water and stew under the lid for about 10 minutes.
At the very end, add chicken breasts, soy sauce and Worcestershire sauce, add salt based on your preferences, Chinese cabbage (add towards the end to make it crunchy), reheat slightly and remove from heat. Serve with boiled rice.