Clean the chicken with salt and rice wine. Wash and cut the vegetables into pieces. Boil water with a little salt and a few slices of ginger, blanch the chicken (to firm it up for easier cutting), let it cool slightly, then cut into bite-sized pieces.

Heat a little oil and sauté minced onion and garlic until fragrant. Stir-fry the chicken, seasoning with 1 tablespoon oyster sauce, 1/2 tablespoon seasoning powder, 1/3 teaspoon MSG, and a pinch of sugar. Once the chicken is firm and absorbs the seasoning, add the carrot, broccoli stems, then leaves, and Chinese celery (add harder vegetables first). Adjust seasoning to taste. Once all ingredients are cooked, add the rice noodles and stir well (if there's too much liquid, remove some to a bowl) to let the noodles absorb the flavors, then turn off the heat.

Serve the noodles on a plate, sprinkle with a little pepper, and enjoy with spicy soy sauce or chili sauce (as preferred).