Cut chicken into thin strips, onion into rings. Also finely chop the Chinese cabbage.
Mix hoisin sauce, soy sauce, rice wine and chicken soup as well as sugar, ginger and cornflour. Marinate the meat in it and leave to marinate, covered, in the refrigerator for at least 3 hours. Drain the marinated meat and fry it in a wok. Remove from the wok and set aside. Add a little oil to the wok and fry the onion strips on the highest heat. Add the Chinese cabbage and bean sprouts and fry. Finally, add the chicken and the marinade, season everything with salt and pepper.