Dice the chicken.
Work in a tiny pinch salt, sugar, Ve-Tsin, 1/2 teaspoon cornflour and teaspoon water.
Place ready.
Dice the green pepper (not too finely) and the bamboo shoots and have them ready, each separate from the chicken and themselves.
Heat enough oil for deep frying.
Separately heat 1 tablespoon oil and fry the onion and garlic in it until the onion is golden.
Discard the garlic.
Add the sweet pepper and cook for 1 minute.
Add the bamboo shoots, sherry, sesame oil, a further pinch salt, sugar and Ve-Tsin, soy sauce and chicken stock.
Boil hard for 2 minutes.
Meanwhile, when the deep oil has reached a temperature of 375°F. or 190°C, add the chicken pieces and fry them all a golden colour.
Lift out, drain well and add to the vegetables.
Finally, blend the remaining cornflour with the rest of the water, add it and boil for 1 1/2 minutes.