Cut the chicken neck meat into bite-sized pieces. In a bowl, mix the chicken with sake and a pinch of salt, and massage to marinate.

Trim the root of the shimeji mushrooms and separate them. Cut the garlic chives into 4cm lengths. Roughly chop the pickled mustard greens (zha cai).

Heat sesame oil in a frying pan over medium heat. Add the marinated chicken and stir-fry until the meat changes color. Add the shimeji mushrooms and zha cai, and cook until the mushrooms soften.