Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.
Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.
Add the peanuts and then the rice, mix well and stir-fry for 1 minute.
Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.
Chinese Food Made Easy by Ching-he Huang, £16•99, HarperCollins. Click here to buy the book.
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