TO MAKE THE SAUCE
In a bowl, dissolve the 1/2 chicken bouillon cube in the water and add the wine.
Add the fermented tofu and mix until dissolved.
Add the cornstarch and stir until smooth.
Add and mix in the remaining sauce ingredients.

STIR-FRY THE VEGETABLES
Heat a wok with the sesame oil. Stir-fry the ginger, garlic, and shallots together.
Add the carrots and broccoli and stir-fry.
Reserve the bok choy for later.

STIR-FRY THE CHICKEN AND FINISH
Season the chicken with 1 tablespoon soy sauce and let it rest at room temperature for 30 minutes.
Coat the chicken strips lightly with cornstarch so they don't stick together.
Heat the wok well with the vegetable oil. Stir-fry and brown the chicken slices.
Add the sauce and let it thicken.
Add the vegetables and mix well.
Serve immediately.
You can serve this with rice or Chinese noodles.