Ginger chicken

Cut two green onions, separating the white part from the green tops, and slice both as thin as possible.

Scrape the skin off four or five knobs of ginger, about 60 g, with a spoon and slice it as thin as possible.

Chop the chicken breast into cubes and transfer to a bowl.

For the marinade add 4 g salt, 7 g corn or potato starch and 10 g rice wine vinegar and mix it up.

For the sauce weigh out 10 g light soy sauce, 5 g dark soy sauce, 5 g sugar and 15 g water.

Set the wok over very high heat and add about a 10 gram drizzle of oil.

Once hot, toss in the ginger and the bottoms of the spring onions and saute about 60 seconds, until fragrant and the oil has been infused.

Toss in the marinated chicken and let it cook through, three to four minutes depending on the size of the pieces.

Pour in the sauce; the starch from the chicken marinade thickens it as it heats up.

Make a little more starch slurry if the sauce is not the consistency you want, and let it all simmer about one to two minutes.

Toss in the green tops of the spring onions and cook just 30 to 60 seconds before transferring to a bowl.