This Cantonese chicken with mushrooms, water chestnuts, bamboo shoots and a lot of other tasty ingredients was a dish my father learned in Hong Kong in the 1960s . It was one of the first Chinese recipes he taught me. Thus, it occupies a special place in my heart and memory. An easy, no-fuss wok meal. it's simple to knock up in practically no time at all.

Kung Poa, the chicken that sitcoms made famous. But this Kung Pao chicken with fried rice is the recipe from my dad's travels in Asia