In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.

Also prepare a bowl with water and lots of ice for your vegetable ice bath.

Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.

Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.

Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes

Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.

Dissolve the Chicken Cube using water from the poaching liquid.

Set aside and reserve the poaching liquid.

Drain vegetables from the ice bath when they are cold.

Pour and heat Canola oil in a wok or large sauce pan.

Saute onions and garlic and cook until softened.

Add the sliced chicken and cook for 3 minutes.

Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.

Pour the dissolved chicken cube and mix.

Pour 2 cups of the reserved poaching liquid and oyster sauce.

Cover the pan and bring to a boil and cook for 5 minutes.

Add the hardboiled quail eggs and mushrooms.

Add the shrimp and cook for 1 minute.

Drain the vegetables then add to the mixture

Gently stir the veggies to combine, and cook for about 5 minutes.

Add salt and pepper.

Add cabbage and chinese pechay.

Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.

Add the dissolved corn starch.

Gently stir the Chopsuey mixture.

Add corn starch mixture to pan, stirring gently.

Cook for about 2 minutes until the sauce has thickened.

Season with salt and pepper to taste.

Remove from the sauce pan or wok and place in a serving dish.