From: My Shanghai

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2 small boneless, skinless chicken thighs

2 tablespoons Shaoxing wine

2 tablespoons light soy sauce

1 teaspoon cornstarch

Pinch of ground white pepper

About 3 cups (300 g) mung bean sprouts

3 tablespoons neutral cooking oil, such as canola or grapeseed oil

1½ teaspoons granulated sugar

About 1 cup (100 g) garlic chives, chopped into 1-inch (2.5-cm) segments

½ teaspoon salt, or to taste

¼ teaspoon sesame oil

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1. Slice the chicken thighs into thin ¼-inch (6-mm) slivers and toss with 1 tablespoon of the Shaoxing wine, 1 tablespoon of the soy sauce, the cornstarch, and the white pepper. Set aside.

2. Rinse the mung bean sprouts and let them drain for 5 minutes.

3. Heat a well-seasoned wok over medium-high. When hot, add 1 tablespoon of the cooking oil and swirl to coat. Add the bean sprouts and quickly stir-fry for about 30 seconds. Remove the sprouts to a bowl and set aside.

4. Wipe down the wok with a paper towel. Heat the wok again over high, until smoke wisps up from the surface. Add the remaining 2 tablespoons of cooking oil and swirl the wok to distribute it. Add the chicken, let it sit briefly to sear, then stir-fry until the color has changed.

5. Pour in the remaining wine and soy sauce, then return the bean sprouts to the wok. Sprinkle the contents of the wok with the sugar and stir to combine.

6. Add the chives and quickly stir-fry them. Season with the salt, adding more or less according to taste. Drizzle with the sesame oil.