In a medium bowl, add the sliced chicken breast, 1 teaspoon soy sauce, 2 teaspoons cornflour and 1 tablespoon peanut oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons peanut oil and pine nuts, and sear the chicken until it just turns opaque (it can still be slightly pink). Remove the chicken and pine nuts from the wok and set aside.
Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sweet chilli sauce and fry this mixture for 2 minutes.
Then add the chicken back to the wok along with the spring onions and the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute. Keep warm until the next stage of recipe is complete!
Thoroughly rinse the clover in water, taking care to pick out any stray weeds or grass.
Gently heat the rice wine in the wok and add the clover leaves. Toss clover for 10 seconds, making sure the clover does not get scalded or burned. The clover will wilt quickly. (like spinach)
Add the salt and soy sauce, and continue to stir until the seasonings are mixed in and all of the clover is wilted. This will only take another 15 seconds. Turn off the heat and add the rice wine, lightly tossing it into the cooked clover. Serve immediately with the chicken .
Based on a recipe published on: https://thewoksoflife.com/2018/08/sha-cha-chicken/