Chicken in the wok

Start the rice first: 300 grams of rice, 400 grams of water and a big pinch of salt in the rice cooker on white rice.

Slice the chicken breast thinly crosswise against the grain, then cut the slices into thinner strips.

Quarter the bok choy, rinse it and dab it dry so it does not splatter in the hot oil.

Cut the oyster mushrooms in half to about bite size.

Cut the top off the scallions and cut the bottom two thirds into half inch pieces.

Preheat the wok while the rest of the aromatics are prepped.

Grate the ginger on a microplane, unpeeled, and gather four or five peeled garlic cloves.

Add about a tablespoon and a half of oil to the smoking wok, then the chicken and a little salt, and spread it out against the surface.

Leave the chicken about 30 seconds before stirring so it does not stick, then cook about a minute and a half in total until 65 to 70% done and take it out to a bowl.

Wipe the wok with a wet paper towel, reheat, add oil, then the mushrooms and a touch of salt.

Stir fry the mushrooms about 90 seconds, keeping them moving and using the hot sides of the wok, until they colour and wilt by about half.

Wipe out, add a little oil, then the bok choy with a tiny bit of salt and toss to coat; cook until the leaves are roasty and the stems still snap.

Mix soy sauce, sesame oil, oyster sauce, mirin, chicken stock and cornstarch and stir until the cornstarch dissolves.

Add one last bit of oil to the very hot wok, then the scallions first as a buffer, then the grated ginger and garlic, and toss quickly without salt.

Pour the sauce around the edge of the wok to sear it, and it will thicken instantly.

Return the chicken, mushrooms and bok choy, toss, and loosen with about 20 grams more stock if it grips.

Plate a cup to two cups of cooked rice per plate and divide the stir fry over it.