Directions

To Cook

1. Coat chicken pieces with corn flour.
2. Heat 1 tbsp oil in a wok and stir-fry bok choy and Chinese cabbage for 3 mins and set aside.
3. Heat the remaining oil in a wok, add ginger and chicken, and stir-fry for 2 mins.
4. Transfer the contents of the wok to a clay pot or casserole dish together with the soy sauce, stock, salt and pepper, and simmer gently for 10 mins.
5. Add the tofu, vegetables, mushrooms and water chestnuts, and simmer for a further 10 mins.
6. Thicken with cornflour paste and serve.