Chicken Chop Suey

1. Toss the chicken with the Shaoxing wine and 2 tsp cornflour. Leave for 10 minutes — this is what keeps it tender.
2. Heat the oil in a wok over high heat. Sear the chicken for 2 minutes until just white, then lift out.
3. Add the onion, celery and carrot and stir-fry for 2 minutes. They should still have real bite.
4. Add the garlic, bamboo shoots and cabbage and stir-fry for another minute.
5. Pour in the stock, light soy and oyster sauce. Bring to a hard simmer.
6. Return the chicken, add the bean sprouts, then stir in the cornflour slurry. Cook for 1 minute until the sauce turns glossy and just coats everything.
7. Off the heat, stir through the sesame oil and serve immediately with steamed rice.

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Notes:

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• Bean sprouts go in last. Thirty seconds is plenty — any longer and they go limp
• The sauce should be light and brothy, not thick. Half the point of chop suey is that it pools on the plate
• Swap in prawns, pork or firm tofu without changing anything else