You can’t go past the classic of a flavourful spiced chicken and vegetables.
· 300g chicken breast fillet, diced
· 2 teaspoons Chinese five-spice powder
· 1 baby wombok, sliced
· 1 bunch choy cum, sliced
· 1 bunch broccolini, ends removed
· 1 bunch spring onions, sliced
· 1 garlic clove, finely diced
· 3cm piece ginger, peeled and finely diced
· 1 teaspoon soy sauce
· 1 teaspoon oyster sauce
· 1 teaspoon peanut oil
· 1 teaspoon sesame oil
· 4 chat potatoes, washed
Put the chicken in a bowl and stir through the five-spice powder.
Put the wombok, choy sum, broccolini, spring onion, garlic, ginger, soy sauce and oyster sauce in a large saucepan and cover and steam over medium-high heat for 5 minutes. Remove the lid and cook for a further 5 minutes, stirring. Remove from the heat and cover to keep warm.
Pierce potatoes and steam in microwave for 8 minutes.
Heat a non-stick frying pan over medium-high heat. Add the oils and fry the chicken for 7-8 minutes or until cooked through, ensuring the chicken caramelises and chars a little. Serve with vegetables.