Step 1: Marinate the Chicken

1. In a mixing bowl, combine chicken, water, Shaoxing rice wine, salt, and baking soda. Stir well until the chicken absorbs most of the liquid.
2. Add cornstarch and mix until the chicken is evenly coated.
3. Finish by adding oil, mixing to coat. Let the chicken marinate for at least 10-15 minutes while preparing other ingredients. If time allows, marinate for a few hours or overnight in the refrigerator for extra tenderness.

Beginner Tip: The baking soda helps break down proteins, making the chicken soft and velvety. Do not skip this step.

Step 2: Make the Stir-Fry Sauce

1. In a small bowl or measuring cup, whisk together water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil.
2. Stir well until no lumps remain. Set aside.

Beginner Tip: Cornstarch tends to settle at the bottom, so give the sauce a quick stir before adding it to the pan.

Step 3: Blanch the Vegetables

1. Bring a pot of water to a boil.
2. Add the vegetables according to their texture. Harder vegetables like broccoli and carrots should be cooked first, while tender vegetables like snow peas should be added at the last few seconds.
3. Once cooked to desired tenderness, drain the vegetables and set them aside.

Beginner Tip: Blanching helps vegetables cook faster while preserving their color and texture. If you prefer, you can stir-fry them directly instead.

Step 4: Cook the Chicken

1. Heat a wok or large skillet over medium-high heat and coat the bottom with oil.
2. Add the marinated chicken, spreading it out in a single layer. Let it cook undisturbed for 2-3 minutes before flipping. Cook until no longer pink, about 3-4 minutes per side.
3. Remove the chicken from the pan and set it aside.

Beginner Tip: Cook in small batches to avoid overcrowding the pan. This ensures that the chicken sears properly instead of steaming.

Step 5: Build the Sauce and Combine Everything

1. Reduce heat to medium and leave about 2 tablespoons of oil in the pan. Drain excess oil if necessary.
2. Add garlic and ginger and stir-fry until fragrant (15-30 seconds).
3. Give the sauce a quick stir and pour it into the pan. Stir frequently until the sauce thickens and turns glossy. Reduce heat to low if necessary.
4. Add the cooked chicken back to the pan and toss to coat evenly in the sauce.
5. Finally, add the blanched vegetables and stir until well combined.

Beginner Tip: If the sauce is too thick, add a small splash of water. If it is too thin, let it simmer a bit longer.