Cut the chicken breast fillets into strips. Works especially well if the meat is still a bit frozen. Wash Chinese cabbage leaves, drain well, halve lengthways and cut into strips. Clean the leek, wash it well and cut into rings. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Peel and finely chop the ginger, clean and wash the chilli pepper and cut into very small pieces. Heat peanut oil (1 tbsp) in a wok (alternatively a high pan), stir-fry the meat vigorously and slide it to the edge of the wok. Add oil (1 tbsp) and add the vegetables (ginger, chilli pepper, carrot blossoms, leek and Chinese cabbage) one after the other, mix everything together and stir-fry. Season with light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), sherry (1 tbsp) and FIVE SPICE POWDER (½ teaspoon) and serve.