- Trim off the root of enoki mushrooms and clean them. Cut bell peppers and Chinese celery into strips. Cut chicken meat into fine slices and set aside.
- Mix enoki mushrooms, bell peppers and Chinese celery with salt and chicken powder, 1/4 tsp for each.
- Marinate chicken meat for 10 minutes.
- Place vegetables on the chicken slice, with the chicken skin facing outward, then roll it up. Seal the edge with egg and corn starch.
- Pan-fry the chicken rolls over low heat. And then transfer them to a plate.
- Cook the seasonings until it thickens then colour it with dark soy sauce. Sprinkle with deep-fried garlic and serve.