Hi, I love Chines food. When cooking at home I often arrive at the following problem: The recipe starts with cutting chicken into cubes and then mixing them with cornstarch, water, some wine and salt. When I put this mixture to pan to stir-fry it, the extra cornstarch sticks all over over the bottom of the pan and is resists removing during the cooking. Over the time it tends to brown etc. Since the pan is reused for cooking the other ingredients after removing the meat (and the final mixing all ingredients together), this is a problem for me. Can anybody point out what am I doing wrong?