Bei Jing Jiang Ji

Cut the chicken into bite-sized pieces, about 2-3 cm cubes, removing excess fat but keeping the skin for flavor.

Slice the spring onions into 2 cm segments, separating the white and green parts. Dice the red pepper into similar-sized pieces, removing seeds and membranes.

Heat a wok or large pan over high heat until smoking, then add the chicken pieces in a single layer without stirring initially.

Stir and toss the chicken frequently until the skin is golden and the meat is mostly cooked through, about 8-10 minutes.

Pour the Shaoxing wine around the edges of the wok to deglaze, stirring to coat the chicken evenly with the wine.

Add the white parts of the spring onions and red pepper pieces, tossing everything together for 1-2 minutes until the vegetables begin to soften.

Continue cooking until the chicken is completely cooked through and the sauce reduces slightly, about 3-4 minutes longer.

Remove from heat and stir in the green spring onion parts just before serving, tossing gently to combine.