1 teaspoon cornflour, mixed to smooth paste with a little water
salt and pepper
Cook the rice in lightly salted boiling water for 10 minutes until tender, then drain.
Meanwhile, heat the oil in a wok or large frying pan, add the chicken mince and fry, stirring, over a high heat for 5 minutes until it forms clumps.
Add the spring onions and chilli and cook for 2 minutes. Stir in the black bean sauce, soy sauce and stock and simmer, stirring occasionally, for 5 minutes. Season with salt and pepper and pour in the cornflour paste. Cook, stirring, until thickened slightly. Serve with the cooked rice.