Step 1

In a large skillet or pot with a lid, saute ginger, garlic and white parts of scallions until golden. Reserve green parts of scallions.

Step 2

Add in chicken pieces and brown on high heat until skin golden and caramelised.

Step 3

Pour in Shaoxing wine and allow it to reduce by half on high heat.

Step 4

Pour in dark and light soy sauces, sugar, sesame oil and ¼ cup of water. Bring up to boil.

Step 5

Reduce heat to low and put a lid on, simmer for 30 minutes. Turn chicken pieces over every 10 minutes to allow even seasoning.

Step 6

Combine thickening mixture ingredients and mix thoroughly. Pour into pot and stir through on low heat.

Step 7

Sprinkle reserved green parts of scallions into the pot and mix through. This freshens up the dish.

Step 8

Serve with rice and sauteed Asian greens!