The original recipe uses chicken wings which has too much skin, so I have replaced it with deboned chicken thigh where I can remove as much of the fats and skin as possible.
6 pieces deboned chicken thighs with or without skin
1-2 tbsp light soy sauce
A few slices ginger
1 stalk spring onions – cut into sections
Some blanched leafy greens
½ tsp each of salt and sugar
¼ tsp msg and ground black pepper
125 ml water
1 tbsp oyster sauce
¼ tsp sesame seed oil
½ tbsp cornstarch + ½ tbsp water for thickening
- Season chicken pieces with light soy sauce. Deep fry or pan fry chicken until golden brown. Push aside or dish up. Remove excess oil.
- Using the same wok, sauté ginger and some spring onions until aromatic, add in chicken, 1 tsp wine and seasoning ingredients. Stir well and simmer over medium low heat for 15 minutes and sauce is reduced.
- Thicken with cornstarch or omit if sauce is reduced to thick.