Instructions: Bring 1 quart water to a boil in a saucepan. Add soy sauce and chicken breast. Adjust heat to a simmer and poach breast until cooked through, about 10 minutes. Drain. When breast is cool enough to handle, shred meat by hand. Heat oil in a wok. Fry separately until crisp, then drain and place on paper towels the cabbage (in 2 batches), broccoli (in 2 batches), wontons, carrot, ginger and garlic (cook carrots 2 minutes, add ginger, cook 1 minute, add garlic and cook until golden). Combine in a bowl and season to taste with salt and sugar.

Add shredded chicken to fried ingredients, toss and portion onto plates.

Garnish with coriander and serve with chili mayonnaise on the side. Three or four servings.

Note: To prepare chili mayonnaise, add the following to 1/2 cup of prepared mayonnaise: 3/4 teaspoon chili oil; 1 teaspoon each minced ginger, minced garlic and soy sauce; 2 teaspoons rice vinegar. Stir well.

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