Whisk together both soy sauces, the oyster sauce, and Shaoxing wine. Pour half over the chicken and toss to combine. Cover, and leave in the fridge for 30 minutes.

Add a splash of veg oil to a large wok on high heat. Add the chicken all at once and fry until cooked. This should only take 3 or 4 minutes if you cut the meat thin enough. Toward the end the meat will give off some liquid. Let simmer in these juices for 2 minutes, then remove everything to a bowl and set aside.

Refresh the oil in the wok and add the onion, garlic, and ginger. Fry for 1 minute until fragrant, then add the carrot, celery, corn and peas. Fry another 2 minutes, then add the rice. Give everything a toss.

Return the chicken and juices to the wok. Add several grinds of freshly cracked black pepper and stir until thoroughly combined. Turn the heat down to medium and cook a final 5 minutes, stirring occasionally. This will allow a bit of a crust to form on the rice, which is delicious.

Turn off the heat and add the remaining sauce, green onions, romaine strips and sesame oil. Give it a final toss before serving. Goes great topped with a drizzle of chili oil.