Hot and sweet, salty and sour!
Make a stir-fry sauce with equal parts of chili sauce, soy sauce, rice vinegar, dry sherry and honey. Lightly coat chunks of chicken thigh meat with
seasoned flour and brown in very hot oil. Scoop to one side of the pan and add a red onion sliced top to bottom in thin crescents, and quickly stirfry
until starting to soften. Pour in the sauce and a tin of water chestnuts, bring it all to a boil and simmer for a few minutes, to ensure the chicken
is fully cooked and the sauce thickens, adding sliced spring onions at the end. Serve with rice and garlicky choi sum cooked thus:
cut the stems into 2-3 inch lengths and blanch in boiling water for 2 minutes, adding the torn leaves for the last 30 seconds, until just wilted.
Drain and refresh under cold water. Heat sesame oil in a pan and add chopped garlic, stirring until it just starts to go golden brown,
quickly tip in the choi sum and a Tbs of oyster sauce, stir until it’s all nice and hot and serve with the chicken and rice.