Place the chicken in a bowl and season with oyster sauce, salt, ground white pepper and corn flour then set aside.
Heat a wok over high heat and add the groundnut oil. Throw in the garlic and ginger stir fry for less than 1 minute. Add the chicken breast and stir fry for about 3-4 minutes until golden brown then season with crushed dried chillies.
Add the chicken stock, carrot and pak choy and season with dark soy, shaosing rice wine (or dry sherry), and five spice powder then bring to the boil. Add the blended corn flour and stir well.
Sprinkle over the spring onions and serve with jasmine rice.