Shred 120g of smoked chicken breast into strips.

Heat a pan and add 1 tbsp sesame oil and 1 tbsp cooking oil. Sauté 1 tbsp minced garlic and the white part of 1/2 stalk green onion, sliced thinly.

Add the shredded chicken breast to the pan and stir-fry evenly.

Mix 3 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp plum extract, 1/2 tbsp corn syrup, and a pinch of black pepper. Pour the mixture into the pan.

Add 1/4 carrot, julienned, and stir-fry until the carrot softens.

Slice the green part of 1/2 stalk green onion diagonally and add it to the pan. Stir-fry briefly to finish.