Divide cauliflower and broccoli into roses, peel off the stalks if necessary, then cut into narrow slices. At the beginning throw the stalks in boiling salted water, after a minute add the roses. After another minute, drain the whole thing (saving a little cooking water) and quench it ice cold – so that especially the broccoli keeps its green color.
Cut the chicken meat into cubes a good centimeter in size. Dust them with cornflour (maize starch) and mix with it until they are coated all around. Then drizzle sesame oil and soy sauce over them, mix everything together well and let it sit until all the rest of the preparations are done: Finely dice the garlic and ginger, deseed and chop the chilies, clean the scallions and cut them into thin rings.
Then heat the wok strongly, only then pour in the oil. Turn the wok on the spot and swirl it so that it is covered everywhere with a film of oil, which immediately starts to sizzle because the wok is so hot! Add the chicken cubes to the wok form, turn on the spot with a roasting paddle and stir-fry, sprinkling the prepared spices on top: Ginger, garlic, chili and green onions. Finally, add the stalks and the roses of cauliflower & broccoli. Mix everything together on high heat, season with salt, pepper and sugar. Add soy sauce, rice wine or possibly sherry and clear soup or possibly cooking water.
Tip: Put a r