Combine chicken, soy sauce, rice wine, and cornflour in a bowl and chill for 15 minutes.
Place rice in a heavy pan with 600ml of water.
Boil rice uncovered for 15 minutes until surface liquid evaporates and small indentations form.
Cover tightly, reduce heat to low, cook for 15 minutes, and rest for 5 minutes.
Heat oil in a wok until smoking and add chicken, salt, pepper, and citrus zests.
Stir-fry for 4 minutes, stir in sesame oil for 3 minutes, then add coriander for 1 minute.
Stir-fry garlic and salt in hot oil for 15 seconds before adding Chinese greens.
Cook greens for 3 to 4 minutes until wilted but crisp and serve with chicken and rice.