Here's tonight's dinner.
Marinade is - see if I can remember - 1 cup rice wine, 1/4 cup soy sauce, about 2" of ginger cut in slices, 4 cloves crushed garlic, 1-2 star anise, some pepper, a couple chopped scallions, peel of a tangerine or orange, and about 3 tbsp sugar.
Cut two chicken breasts into 1-2" pieces and marinate in this mixture for about 1/2 hour. Remove chicken, shake off the excess marinade. Heat a cast iron skillet or wok to as hot as you can get it, add oil, brown chicken - a few pieces at a time, for about 30 sec per side. Don't actually cook the chicken - after 30 sec, remove the batch even if not browned. Return chicken to marinade, bring all to boil, reduce to simmer, and braise for 10 min or more, until as done as you like. Do this in a fairly small pot so that the marinade covers the chicken; add a bit of chicken stock if needed to cover. Remove chicken again, remove and discard ginger and star anise. Optional: use blender, immersion blender, or food processor to puree marinade. Bring to boil, boil for about 1/2 to reduce to a sauce. Add some sauce to a bowl, stir in about 2 tbsp corn starch, whisk into the sauce to thicken. Return chicken to sauce and simmer a couple minutes until chicken is reheated, then serve. Sauce should be pretty strongly flavoured and chicken should be dark enough to pass for meat.
The marinade is actually prettier than the finished dish, which is kind of dull-looking, so decorate it with anything bright - I had tangerines.
The rice is black rice, sauteed in oil, then add 2.5 parts chicken stock to 1 part rice, and cook until done. I used a pressure cooker, 15 minutes, in a regular pot it will take 40 min I'll guess.