Ingredients

• 450g/1lb boneless chicken breasts
• skinned
• cut into 2.5cm/1in cubes
• 2 tsp light soy sauce
• 1 tsp Shaoxing rice wine (or dry sherry)
• 1 tsp cornflour
• 1 tbsp groundnut (peanut) oil
• 1 tsp salt
• freshly ground white pepper
• 2 tbsp finely chopped orange zest
• 1 tbsp finely chopped lemon zest
• 2 tsp sesame oil
• 3 tbsp finely chopped fresh coriander
• enough long-grain rice to fill a measuring jug to 400ml/14fl oz level
• 1 tbsp groundnut or peanut oil
• 3 garlic cloves
• finely sliced
• 2 tsp salt
• 750g/1½lb Chinese greens
• such as choi sum or bok choi

Directions

• Combine the cubed chicken with the soy sauce
• rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes.
• For the rice
• put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in
• or the top part of the thumb!
• Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater.
• At this point
• cover the pan with a very tight-fitting lid
• turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice
• let it rest for five minutes before serving it.
• To finish the chicken
• heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking
• add the chicken to the wok
• together with the salt
• pepper and orange and lemon zest.
• Stir-fry the mixture for four minutes
• or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.
• For the greens
• heat a wok or large frying-pan over high heat until it is hot. Add the oil
• and
• when it is very hot and slightly smoking
• add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes
• or until the greens have wilted
• but are still slightly crisp.
• Serve the chicken with the Chinese greens and rice.