Recipe Ingredient
- 1 kg chicken, chopped into fairly large pieces
- 100ml premium light soy sauce
- 100ml sesame oil
- 1 tbsp coarsely chopped garlic
- 5cm piece ginger, sliced
- 5-6 stalks spring onions, cut into 4cm lengths
- 100ml Shao Hsing Hua Tiau wine
- 1 red chilli, cut into slices for garnishing
- Seasoning
- 1 tbsp sugar or to taste
- 1/2 tsp salt or to taste
- 100ml water
Instructions
- Season chicken with premium light soy sauce and set aside for 10-15 minutes.
- Fry garlic, ginger and half portion of spring onion in sesame oil till fragrant. Add chicken and fry for another 1-2 minutes. Pour in wine and add seasoning. Cook over medium low heat until it comes to a boil.
- Reduce the heat and simmer covered for 30 minutes, stirring occasionally. When the gravy has been reduced, add the rest of the spring onions. Dish out and serve with a sprinkling of sliced red chillies.
