Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.
Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.
Add the peanuts and then the rice, mix well and stir-fry for 1 minute.
Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Check the chicken is cooked through with no pink showing. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.
Chinese Food Made Easy by Ching-he Huang, £16•99, HarperCollins. Click here to buy the book.
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