Stir-fried chicken with lap cheong and snow peas

Serves 2-4

I love snow peas for their crunchy texture, and this super-easy dish is one of my favourite ways to serve them. This recipe uses chicken, but it also works well with prawns or calamari. Just don’t omit the lap cheong – it takes this home-style dish to another dimension.

1 tablespoon vegetable oil

2 garlic cloves, thinly sliced

1 slice ginger

200 g (7 oz) chicken thigh fillets, thinly sliced

1 lap cheong sausage, thinly sliced

1 tablespoon Shaoxing rice wine

250 g (9 oz) snow peas (mangetouts), trimmed

1 tablespoon oyster sauce

100 ml (3½ fl oz) chicken stock

½ teaspoon sesame oil

Put the oil into a hot wok, add the garlic and ginger and stir-fry for 20 seconds. Add the chicken and lap cheong and stir-fry until the chicken starts to colour. Deglaze the pan with the Shaoxing rice wine, then add the snow peas, oyster sauce and chicken stock.

Increase the heat to high and cook until the snow peas are just tender. Check the seasoning and adjust with salt and white pepper, drizzle with sesame oil and serve with steamed rice.