1. Wash the chicken breast, put it into the pot and cook it, remove it and tear it into thick silk.
2. Remove the roots of cabbage, wash it, cut it into 10 cm long sections, blanch it thoroughly with boiling water, cool it, drain the water, and take out.
3. Heat up the wok, put in the vegetable oil and heat up, put in the onion pan, cook in the cooking wine, add in the chicken soup and salt.
4. Add cabbage and chicken shreds, boil over high heat, add milk and chicken essence, thicken with starch, and slide into the plate.