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.

Melanie McGrice in the kitchen

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