Oyster sauce chicken with Chinese leaf recipe
 A quick and easy Chinese stir-fry that is full of flavour and perfect as a midweek meal. 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in stripspinch saltpinch ground white pepper1 tbsp oyster sauce1 tbsp cornflour 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips pinch salt pinch ground white pepper 1 tbsp oyster sauce 1 tbsp cornflour 2 tbsp rapeseed oil1 garlic clove, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated1 red chilli, seeds removed and finely chopped1 tbsp Shaoxing rice wine or dry sherry150g/5½oz Chinese leaf, sliced into 5cm/2in chunks 2 tbsp rapeseed oil 1 garlic clove, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 1 tbsp Shaoxing rice wine or dry sherry 150g/5½oz Chinese leaf, sliced into 5cm/2in chunks 50ml/2fl oz vegetable stock2 tbsp tamari or low-sodium light soy sauce1 tsp toasted sesame oil 50ml/2fl oz vegetable stock 2 tbsp tamari or low-sodium light soy sauce 1 tsp toasted sesame oil 2 spring onions, sliced diagonally, to garnish150g/5½oz green beans, cooked, to garnishfreshly cooked jasmine rice, to serve 2 spring onions, sliced diagonally, to garnish 150g/5½oz green beans, cooked, to garnish freshly cooked jasmine rice, to serve Method To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. Recipe tips If you’re vegan, Ching recommends using firm tofu instead of chicken, and says that vegetarian oyster sauce would be “equally delish.”