General chicken

1 lb chicken without bone
cornflour to coat 
1 small courgette
1 large clove garlic 
1 spring onion 
3 tblsp water 
1 tsp oyster sauce 
¼ tsp hot pepper paste 
2 tblsp soy sauce 
1 tblsp rice wine 
3 tblsp rice vinegar 
1½ tblsp cornflour
1 tsp sesame oil 

Cut chicken into large chunks and coat with cornflour. Slice courgette in a zigzag fashion to form chunks shaped like trapezoids. Peel and chop garlic finely. Chop spring onion.

Combine garlic and green onion in a small dish. Combine water, oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar in a small bowl. In another dish or small glass, mix cornflour with 1½ tblsp water. Place a metal (not plastic) strainer in a large bowl.

Heat wok over high heat for two to three minutes. Add vegetable oil; heat until hot. Add chicken; stir to break it up. Fry until golden brown. Transfer chicken to strainer.

Place empty wok back on high heat for 30 seconds. Add garlic mixture and fry for several seconds. Add courgette and toss a minute over high heat. Add sauce mixture and bring to the boil.

Add cornflour mixture in a thin stream, stirring, and boil until thickened. Add chicken and sesame oil and heat through. Serve with hot steamed rice.