Wash the chicken breast and place in 1 1/2 litres of lightly boiling salted water. Peel onion and ginger. Add the sherry and 1 tablespoon soy sauce and cook for 30 minutes. Peel and wash the carrots and cut into slices or flowers as desired. Clean, wash and cut the peppers into small pieces.
Clean, wash and cut spring onions into rings. Take out the chicken breast. Sieve broth. Heat oil in a pot. Brown carrots and peppers in it. Deglaze with the broth and bring to the boil. Add glass noodles, peas and spring onions and cook for 5 minutes. Remove skin and bones from chicken breast. Cut meat into pieces and add to the stew. Season to taste with Sambal Oelek, soy sauce and pepper.
Deglaze with the broth and bring to the boil. Add glass noodles, peas and spring onions and cook for 5 minutes. Remove skin and bones from chicken breast. Cut meat into pieces and add to the stew. Season to taste with Sambal Oelek, soy sauce and pepper. Wash chives and cut into fine rolls. Serve Asian stew sprinkled with chives