Chicken & Cucumber Stir-Fry

Chicken & Cucumber Stir-Fry | Step 1: Take the chicken breast out of the packet and do not rinse it. Blot the surface dry with kitchen paper, then cut into pieces of about 3cm.

Chicken & Cucumber Stir-Fry | Step 2: Put the chicken in a bowl and add about 10ml light soy sauce, 10g oyster sauce, 0.5-1g white pepper, about 1g salt, 5ml Shaoxing wine and 5ml dark soy sauce. The dark soy is there for colour only.

Chicken & Cucumber Stir-Fry | Step 3: Work the seasoning into the chicken with chopsticks or a gloved hand. Cover and marinate for 15 minutes.

Chicken & Cucumber Stir-Fry | Step 4: Wash and dry the cucumber, trim both ends, and cut on the diagonal into slices 5mm thick. Drain off any surface water.

Chicken & Cucumber Stir-Fry | Step 5: Peel 4-5 cloves of garlic and crush them flat — no need to chop. Cut 1-2 bird's eye chillies into rings.

Chicken & Cucumber Stir-Fry | Step 6: Heat the wok over medium heat, then add about 15ml oil and swirl it around. Before it smokes, add the crushed garlic and fry until it smells sweet and the cut faces are faintly golden.

Chicken & Cucumber Stir-Fry | Step 7: Tip in the marinated chicken, spread it out at once and stir-fry briskly. Move on as soon as it has changed colour.

Chicken & Cucumber Stir-Fry | Step 8: Turn the heat to medium and keep stir-frying for about 3 minutes to reduce the liquid, tossing every 20 seconds. Leave the lid off throughout.

Chicken & Cucumber Stir-Fry | Step 9: Add the cucumber and chilli rings, then pour in 5ml light soy sauce. Toss briskly for about 1 minute; the moment the cucumber starts to soften, turn off the heat and keep tossing for another 20-30 seconds in the residual heat.

Chicken & Cucumber Stir-Fry | Step 10: Turn out onto a plate and serve.