Marinate chicken in 1 tablespoon each of soy sauce, rice wine, and sesame oil with cornflour for 10 minutes.
Heat 1 tablespoon vegetable oil in a wok and stir-fry chicken for 3 minutes before setting aside.
Mix ginger, garlic, and chilli in a small bowl.
Stir-fry one third of the aromatics and the black beans in 1 tablespoon vegetable oil for 3 minutes.
Add remaining rice wine, 1 tablespoon soy, sugar, and stock, then simmer with chicken until the sauce thickens.
Stir through one third of the spring onions and 1 tablespoon of coriander.
In a clean wok, stir-fry remaining aromatics, bok choi, and 75ml water until the liquid evaporates.
Stir-fry the cooked rice with the last of the oil and aromatics for 1 minute.
Add the beaten egg to the rice and stir-fry until the egg is fully cooked.
Mix in the remaining sesame oil, coriander, and spring onions and fry briefly.
Serve the rice with the chicken and bok choi on the side.