Instructions: The Marinade: Pour the oils into a medium-sized saucepan over medium heat, add the white parts of the green onions, the ginger and garlic and cook for 3 minutes.

Pour in the wine, bring to the boil, reduce the heat, cover and simmer for 5 minutes. Strain into a small bowl, pressing very lightly on the solids to extract their juices - you should have 1/4 cup.

Put a flavour injector needle into the juices and draw up into the barrel. Place the chicken breasts on a large plate and inject small amounts of the juice throughout the meat.

To Cook: Pour the oil into a large skillet over medium heat, add the chicken breasts skin side down, along with any excess juices that have accumulated on the plate, and fry for 10 minutes, turning every 2 minutes.

Put the bok choy in a steamer and cook for 5 minutes.

Transfer the cooked chicken to a plate and remove the skin. To make an easy sauce blot the skillet with a paper towel to rmove excess fat then de-glaze the pan with the wine, scraping up all the pan residues.

Strain into a small bowl, stir in the arrowroot slurry, return to the skillet, bring to a boil and reduce to a glaze. Return the chicken to the blaze and turn until well coated. Cook until just heated through.

To serve: Put the rice in a large bowl, sprinkle with the salt and pepper and stir in the chopped dark green parts of the green onions.

Divide the chicken breasts, bok choy and rice among 4 dinner plates and spoon the excess sauce over the meat.

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