Instructions: Wash the chosen leaves well and shake them dry. Strip the tender leaves from the stems and tear them into pieces. Discard the lower, tougher part of the stems and slice the remainder evenly. Fry the garlic and ginger in the hot oil, without browning, for a minute. Add the chicken and keep stirring it in the wok until the meat changes color. When the meat looks cooked, add the sliced stems first and cook them quickly; then add the torn leaves and chili. Spoon over the oyster sauce and a little boiling water if neccessary. Cover and cook for 1-2 minutes only. Remove the cover, stir and add sugar and salt to taste. Stir in the cornflour and water mixture and toss thoroughly. Cook until the mixture is well coated in a glossy sauce. Serve immediately, while still very hot and the colors are bright and positively jewel-like.

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