Method

• 1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry for a few seconds. The add the chicken and stir-fry for 2-3 minutes until it has browned. Add the soy sauce, sesame oil and rice wine and cook on a medium heat for 6 minutes. Stir well and add the sugar.
  
  2. Bring to boil, then turn the heat down and simmer for about 5 minutes until the sauce is reduces completely (or by half depending on you - if you want to have a little bit of sauce then only reduce it by about half). The chicken is cooked by then. Turn off the heat and stir in the pak choi leaves and leave to wilt slightly.
  
  3. Serve over hot noodles (cooked according to the pack instructions).
  
  Tip: This can be cooked with using chicken thighs and drumstickes - just skin and half each on the bone.
  
  Tip: If you prefer rice - serve with steamed jasmine rice.
  
  Tip: For a bit of a heat spinkle with chopped red chilly when serving.