Dice poussin fillet, combine with an egg white, salt and 1/2 tablespoon of dissolved in some water starch. Leave stand for half an hour. Fry walnuts in a tablespoon of oil.

Fry chicken in the remaining oil for 3 minutes. Add ramson, ginger, MSG, salt, thinly cut hot pepper, pour 2 cups of water, and bring to a boil. When it bubbles, sprinkle with the remaining starch, dissolved, and fried nuts. Mix and stew until the sauce thickens.

When serving, garnish with greens.