姜葱麻油鸡 by Lily Ooh

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Ingredients:
1 medium size chicken (chop into pieces)
3 inches knob of ginger (peeled and cut into thin strips)
10 gloves of crash garlic
2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tabespoon light soya sauce
2 tablespoon Shaoxing wine or Chinese rice wine
4 tablespoons sesame oil
1 rice bowl of stock/water
3 dashes white pepper powder
Salt to taste
Method:
Heat up a wok medium high heat and add the sesame oil, add the ginger strips and stir fry until light brown, scoop out half and set a side, add in garlic stir fry till golden brown, add chicken to the wok and stir fry for about 10-15 seconds before adding the soy sauce, oyster sauce, wine, and white pepper powder. Continue to stir-fry until the chicken is 70% cooked. Add stock/water and do a few quick stirs. Cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes or until the sauce thickens. Add salt to taste, garnish with ginger and spring onion.
P.s. You may open the cover let the chicken boil, if too much water added.