Step 1

Grab a large frying pan or wok and put on the stove over a high heat.  Add your vegetable oil, after a minute add your mushrooms, ginger and chicken mince.  Cook for 8-10 minutes, until the mushrooms and mince are browned. Stir often.

Step 2

Whilst the above is frying, combine stock, vinegar, soy sauce, sesame oil and white pepper in a small bowl, stir to combine.

Step 3

When the mince and mushrooms are browned, add the liquid ingredients and stir thoroughly. Turn the heat down to medium and bring to a simmer.

Step 4

Combine the cornflour and 1 Tbsp of cold water to a small bowl and mix thoroughly.  Pour into the pan in a steady stream, stirring the ingredients constantly.

Step 5

Turn the heat down to low and stir through the spring onions and silken tofu. Cook for a further 8 minutes to ensure that the mince is cooked through. The silken tofu will break up as you stir.

Step 6

Check the seasoning, you may want to add some salt at this point. Once it’s perfectly seasoned, serve with white rice and garnish with chives and fresh chilli, if you have some to hand.