Stir-fried Chicken in Black Bean Sauce

Ingredients: 450g/1lb boneless skinless chicken breasts, cut into 5cm/2in chunks1 tbsp light soy sauce1½tbsp Shaoxing rice wine or dry sherry½ tsp salt1 tsp sugar1 tsp sesame oil2tsp cornflour2 tbsp groundnut oil1 tbsp finely chopped fresh root ginger1½tbsp coarsely chopped garlic2 tbsp finely chopped shallots3½tbsp finely chopped spring onions2½tbsp coarsely chopped salted black beans150ml/5fl oz classic Chinese stock or good quality bought stock

1. Put the chicken in a bowl and mix with the soy sauce, rice wine or sherry, salt, sugar, sesame oil and cornflour.

2. Heat a wok over a high heat, then add the oil. When it is very hot slightly smoking, add the chicken and stir-fry for 2 minutes.

3. Then add the ginger, garlic, shallots, 1½tbsp of the spring onions and the black beans and stir-fry for 2 minutes.

4. Finally add the stock. Bring the mixture to the boil, then reduce the heat, cover and simmer for 3 minutes or until the chicken is cooked. Garnish with the remaining spring onions and serve.

Serves 4