Instructions: 1 Place the chicken in a non-metallic bowl and add the soy sauce, rice wine or sherry, salt, 1/2 tsp pepper, 1 tsp sesame oil and the cornflour. Mix well to combine and place in the fridge to marinate for 30 minutes.

2 If you are using Chinese broccoli, cut it into 4cm/1 1/2" segments.

If you are using ordinary, separate the broccoli heads into small florets, then peel and slice the stems.

3 Blanch in a pan of boiling salted water for 1-2 minutes until just tender and immerse in cold water. Drain thoroughly.

4 Heat a wok or large frying pan over a high heat until hot. Add the groundnut oil, and when it is slightly smoking, add the garlic, ginger and remaining 1/2 tsp pepper.

5 Stir-fry for a few seconds, add the chicken and stir-fry for four minutes or until the chicken is sealed and browned.

6 Add the blanched broccoli, chillies and fish sauce to the pan, adding the stock or water as needed. Stir-fry at a moderate to high heat for four minutes or until the chicken is cooked and the broccoli is heated through.

7 Add the oyster sauce and remaining 2 tsp sesame oil and stir-fry for another two minutes. Serve at once with some rice, if liked.

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