Marinate the chicken thighs in ginger puree, soy sauce and oyster sauce for 20 minutes
Add marinated chicken to a pan and cook for 5-7 minutes on each side
Remove chicken from the pan
Deglaze the pan with shaoxing rice wine
Add garlic, ginger, chilli, chilli oil and spring onions to the pan and cook for a few minutes
Add chicken stock and coconut milk to the pan
Add a squeeze of lime juice and fish sauce
Add Pak Choi and cook for a few minutes
Serve rice in a bowl, top with cooked chicken and spoon broth over
Garnish with chilli, coriander and a lime wedge
