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1. Marinate the chicken: Mix soy sauce, cornstarch, and a little sesame oil in a bowl. Toss the chicken breast in the marinade and refrigerate for 15 minutes or so.
2. Prepare the salted tulip: Briefly soak the salted tulip in cold water to remove excess salt. Rinse and drain before slicing thinly.
3. Stir-fry: Heat sesame oil in a large skillet or wok over high heat. Add the chicken and sauté until slightly browned.
4. Add the onion and garlic to the skillet and cook for a minute.
5. Add the salted tulip and sauté for a few minutes, or until the tulip is tender.
6. Add the chicken broth to the skillet and simmer for a moment.
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