Wash and rinse chun leaves. Heat up a pot of water and blanch the chun leaves in the slow-boiling water for about a minute. Take the chun out, let the water drip off and the leaves cool down. When cool enough to handle, chop the chun leaves finely.

Cut the chicken into bite-sized pieces.

Wash and cut the green chile peppers.

Heat up oil in a wok. Fry chicken pieces until starting to brown, then add chile peppers and stir fry until fragrant. Add chun and fry for a bit longer.

Salt to taste. (As usual, one could also flavor with soy sauce and Shaoxing wine, but it's quite unnecessary.)