2 heads bok choi
3 red chillies, finely chopped
3 tbsp roughly chopped coriander leaves
3 large garlic cloves, finely chopped
10cm/5in piece fresh root ginger, peeled and finely chopped
6 spring onions, finely sliced
200g/7oz cooked basmati rice, cold
50g/1ΒΎoz fermented black beans
150ml/5fl oz chicken stock
1 tbsp caster sugar
2 tbsp cornflour
3 tbsp Shaoxing rice wine (or dry sherry)
2 tbsp toasted sesame oil
3 tbsp light soy sauce
4 tbsp vegetable oil
1 free-range egg, beaten
2 boneless skinless chicken breasts, cut into slices 1cm/Β½in thick