1. Handle cooked chicken. Tear it into strips about four or five centimeters for later use. At this time, the skin outside the cabbage is torn off and cut into thin strips with a knife. 2. Soak the processed chicken in starch water for a while, take it out after about five minutes, pour in soy sauce, add appropriate amount of salt and stir well. 3. Pour the oil into the pot. When the oil temperature is about 40 degrees, add the processed shredded chicken, stir fry evenly, and pour in the cabbage. At this time, stir-fry the fire for one minute, sprinkle with chopped green onion and serve. (1) Chicken has the functions of nourishing yin and benefiting qi, moistening lung and relieving sore throat, strengthening yang and moistening dryness, and nourishing blood. (2) Chinese cabbage has the effects of resolving food stagnation, relieving qi, clearing away heat and removing annoyance. Boiled chicken and stir-fried cabbage are beneficial to nourishing qi, moistening lung and relieving sore throat, strengthening yang and moistening dryness, nourishing blood and promoting digestion, and clearing away heat and vexation. 1. Wash the cabbage and shred it by hand. 2. A plate of chicken. 3. Chop onion, ginger and garlic. 4, put oil in the pot, add 60% hot onion, ginger, garlic and stir fry. 5, first add cabbage to help stir fry, add soy sauce. 6. Add cabbage leaves and stir fry for a while. 7. Add the chicken and stir fry. 8. Season with salt. 9, out of the pot. Put it on a plate and serve it. Health care efficacy: nourishing essence, moistening lung and relieving sore throat, nourishing yang and moistening dryness, nourishing blood, promoting digestion, reducing qi, clearing away heat and relieving vexation.