Cut chicken into 2-inch pieces. Heat oil over medium heat in a deep skillet.
把鸡肉切成2英寸长的薄片，在深底锅中加入橄榄油，用中火加热。
In wok or skillet, heat oil over high heat until heat haze appears on surface. Deep-fry beans until tender-crisp and slightly wrinkled, about 5-8 minutes.
旺火烧热油锅直到看见表面有热烟时，放入四季豆炸至表皮起皱状，大约5 - 8分钟。
Heat up a skillet with enough salad oil and deep-fry the taro chunk until golden, about 3 minutes. Drain and set aside.
热锅放适量沙拉油，放入芋头油炸至金黄色，约3分钟，捞起滤油备用。
Heat up a skillet with enough salad oil and deep-fry the taro chunk until golden, about 3 minutes. Drain and set aside.
热锅放适量沙拉油，放入芋头油炸至金黄色，约3分钟，捞起滤油备用。
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