Chicken In Oyster Sauce

• 4 chicken leg quarters (or boneless thighs), cut into chunks
• 4 slices of fresh ginger, finely chopped
• 3 cloves garlic, finely chopped
• 3 spring onions, cut into batons
• 2 Tbsp Vegetable oil

The Sauce

• 3 tablespoons Shaoxing wine
• 250 mls chicken stock
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce
• ¼ teaspoon ground white pepper
• ½ teaspoon sesame oil

• Mix all the sauce ingredients together in a bowl.

• Heat the oil in your wok and sear the chicken until golden brown. Then take the chicken out and set to thit e side. Add a little more oil to the wok and add the ginger and garlic. Let that caramelize in the oil for 1 to 2 minutes.

• Then add the sauce, allow to cook through for a few seconds, and then add the chicken back in. Boil through until the chicken is cooked and the sauce is thicker.

• To finish off add the spring onions and flip through. Serve up and enjoy with steamed rice