1) Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornflour, 5g of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornflour with the 80ml or water. 2) Heat a large nonstick skillet over high heat. Add 1 tablespoons of the oil and heat. Add the broccoli stems, and stir-fry for 1 min.