Put a pan of water on the stove and bring to a boil.

In a wok or frying pan, fry the chicken until golden and cooked through.

Add the rice to the boiling water, and fill and boil the kettle for rinsing later.

To the chicken pan, add the red pepper, peppercorns, spring onions, ginger, garlic, chili flakes and a handful of peanuts, and fry for a few mins.

Add the 2 tbsp dark soy sauce, 1 tbsp rice wine, 1 tsp sesame oil and a sprinkling (1/2 to 1 tbsp) caster sugar to the pan, stir to coat the other ingredients. Mix the cornflour with 1 tbsp water and stir this mixture into the dish until the sauce is thickened to your liking. Take off the heat.

Add the spring greens to the rice pan, and simmer for a few mins before draining and rinsing with the boiled water in a sieve.