Dai pai dong style chicken chow mein

Cut the chicken bite size and mix with cornstarch, soy sauce, vegetable oil and a pinch of baking soda until the cornstarch forms a coating; rest 30 minutes.

Cut the Chinese leek and chives into 2-inch lengths; have shredded carrot and bean sprouts ready.

If the rice noodles are dry, soak in water until soft or cook until halfway done, then dry them.

Mix the sauce: soy sauce, dark soy sauce and oyster sauce.

Heat the wok about 15 seconds on high, add the oil and cook the chicken 1 or 2 minutes until it changes colour; push it aside.

Add the garlic and all the vegetables except the bean sprouts; stir-fry 1 or 2 minutes on maximum heat so liquid evaporates.

Add the bean sprouts and mix briefly to keep them crunchy; salt to taste; pour off any excess liquid and set aside.

Add the oil to the hot wok, spread the noodles, and keep turning with chopsticks and a spatula, gently so they do not break, for 4 minutes.

Add the sauce and mix quickly before it evaporates, until the noodles are brown and shiny.

Return the chicken and vegetables, combine, and season with salt and pepper.

Check the wok: no water left (else the heat was too low) and no pooled oil (else use less next time).