Place the soy sauce, Shaoxing, oyster sauce, star anise, cinnamon and sugar in a frying pan over high heat and bring to the boil. Add the chicken and cook for 3 minutes each side or until tender.
While the chicken is cooking, blanch or steam the gai larn until tender.
To serve, place chicken and greens on serving plates and spoon over the pan juices. Serve with jasmine rice. Serves 2.