Cut chicken flesh into stripes, cover with the mixture of flour, soy sauce and sherry. Leave for 15 minutes.

Mince garlic, cut pepper into stripes. Fry cabbage, garlic and pepper in a part of oil at full power. Then adjust with ginger.

Fry chicken flesh at full power in the remaining oil, mix with the vegetable mixture. Add macaroni, pour stock, season with nuts and stew for 10 minutes under a lid at full power.

When serving, top the dish with basil leaves.