Chop up your garlic cloves and spring onions into small pieces. Then, take some white mushrooms and cut them into thin slices. Now, roughly chop up your spinach. And keep everything aside.

Bring out your chicken breast and take off the tender. After that, butterfly the breasts. Now, cut it into long strips.

In a small bowl, take the cornflour and some water. Use cold water to avoid any lumps. Mix it well, and your slurry will be ready.

Heat the wok, and add in the cooking oil. Then, the garlic and fry it till golden brown. Now, add the chicken strips. Stir it a little, and then add the seasonings, like salt and pepper. Then, add a pinch of MSG.

Next add your mushrooms and spinach. Give them all a good mix. Now, it’s time to add the soya sauce, oyster sauce, cooking sake, and chicken stock. Mix everything together!

Add your slurry using a strainer to avoid any lumps. Cook the dish till the sauce becomes thick. Finish it with chopped spring onion greens.

Serve your chicken in oyster sauce with some steamed white rice.