Chicken Chop Suey Stir-Fry

Step 1: Put the chicken in a bowl and sprinkle it with baking soda. Mix with your fingers, then set aside for 20 minutes, no longer than 30 minutes, or it may become too tender. Rinse well, pat off excess water with paper towels and set aside.

Step 2: Make the sauce: Put the cornflour and soy sauce in a bowl and mix until smooth. Add the remaining sauce ingredients and stir.

Step 3: Prepare the choy sum: Trim off the ends and cut into 7 cm (3-inch) pieces. Separate the stems from the leaves.

Step 4: Prepare the carrot: Peel it, cut it into 3 cm (1.3-inch) pieces, then slice the pieces thinly.

Step 5: Heat the oil in a wok or skillet over high heat. Add the garlic and stir quickly, then add the onion. Cook for 1 minute, moving constantly, until the onion starts to wilt.

Step 6: Add the chicken and cook for 1 minute, until its surface changes from pink to white.

Step 7: Add the choy sum stems, carrot and mushrooms. Stir-fry for 1 minute.

Step 8: Add the choy sum leaves, bean sprouts and sauce. Stir-fry for 1 to 2 minutes, until the sauce thickens to a thick syrup consistency. Keep the vegetables tender-crisp, not soggy and soft.

Step 9: Serve immediately with rice.