Catonese Clay Pot Chicken Recipe

1 lb chicken, cleaned
2 1/2 Tbs peanut oil
6 thin slices young ginger, peeled
3 oz Chinese mustard greens (choy sum)
10 cloves garlic, sliced and deep fried
10 shallots, sliced and deep fried

Sauce Ingredients:
1 1/2 Tbs oyster sauce
1 1/2 tsp dark soya sauce
2 tsp Chinese yellow wine or sweet sherry
1 tsp light soya sauce
A few dashes pepper
Half cup chicken stock or water

Chop chicken into bite-sized pieces. Dry with kitchen paper. Place a clay pot over high heat for one minute, add oil and when smoking, add oil and when smoking, add ginger, garlic and shallots. Stir fry with a pair of chopsticks for one minute till fragrant. Add chicken and stir fry for about 2 to 3 minutes till the chicken changes colour and is slightly browned. Add oyster sauce and dark soya sauce and stir fry briefly. Add remaining sauce ingredients. Cover with the lid and boil over high heat for about 8 minutes.
Wash choy sum, and cut off the root end. Pluck or cut into finger lengths. Remove lid from the clay pot, sprinkle some pepper and place the vegetables over the top. Cover and cook for a further 2 to 3 minutes. Serve.