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1. Cut chicken into 2 inch chunks & place in bowl with soy sauce, rice wine, salt, sugar, sesame oil & cornflour
2. Heat oil in wok to a smoking add chicken & stir fry to 2 mins
3. Add Ginger, garlic, shallots, 1.5 tablespoons of spring onions and black beans & stir fly for 2 mins.
4. Add stock. Bring to boil, then reduce heat cover & simmer for 3 mins or until chicken is cooked. Garnish & serve with remaining spring onions.
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