Fry bacon in a little oil for about 5 minutes. Set aside.

Pat dry the chicken, cut off excess fat and season with salt and pepper.

Fry chicken in batches in hot wok, 5 minutes per side. Set aside.

In the same wok, fry onion, garlic, ginger, white part of spring onions.

Add 1 tbsp butter and then flour. Cook and mix thoroughly.

Add white wine and chicken broth. Bring to boil.

Add the bacon and the chicken. Let it simmer covered for 30 minutes.

While chicken is simmering, fry the mushrooms in 2 tbsp butter and then add to the wok.

Add the snap peas and the green part of the spring onions to the wok as well about 10 minutes before the simmering is completed.

Taste and adjust if necessary. Remove from heat.