In a medium ceramic or plastic bowl place cooking wine, ginger, soy sauce and sugar. Give it a stir and then add the chicken breast strips, coat well.

Leave chicken to marinade in the fridge for at least 2 hours, even better if left over night.

When ready to cook, strain chicken and ginger from the marinade. Reserve the marinade! Place reserved marinade in a small saucepan.

In a wok or pan, place 1 tablespoon of vegetable oil. Over a low heat cook the chicken until cooked through. You don’t want to brown the chicken, cook slowly to keep it tender. The chicken should look pale in appearance.

While cooking the chicken, heat saucepan with the marinade on the stovetop. Bring the sauce to a rapid boil and remove from the heat. Strain the sauce. The chicken juices, that have leached whilst marinating will coagulate on cooking, and not look very pretty, you want to remove that from your sauce.

Place chicken on a serving dish and cover with the strained sauce. Feel free to garnish with some spring onion (green onion) and finely sliced chilli. Serve immediately with steamed rice.