Taiwanese chef Ching-He Huang reveals the secrets behind a really good stir-fry.


  • 350g / 12 oz skinless chicken breast, sliced then cut into even-sized chunks

  • 2 tbsp oyster sauce

  • 1 ½ tbsp corn flour

  • Pinch of salt and ground white pepper

  • 1 tbsp groundnut oil

  • 2 garlic cloves, crushed and finely chopped

  • 1 tbsp freshly grated ginger

  • 1 tsp crushed dried red chillies

  • 250ml/ 9fl oz fresh chicken stock

  • 1 small carrot, sliced lengthways into strips

  • 200g / 7 oz pak choy, washed, leaves separated but left whole

  • 2 tbsp dark soy sauce

  • 2 tbsp shaosing rice wine or dry sherry

  • ½ tsp Chinese five spice powder

  • 1 tbsp corn flour blended with 2 tbsp cold water

  • 1 spring onion, finely chopped

  • Jasmine rice, cooked to serve


  • 1.

    Place the chicken in a bowl and season with oyster sauce, salt, ground white pepper and corn flour then set aside.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Sprinkle over the spring onions and serve with jasmine rice.

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Posted by Report
1st time I try to cook and my husband like it so much...Thanks for the recipe...
Posted by Jo272Report
hubby loved it, its now one of his favs. Thanks for sharing