1/2 chicken or 2 whole legs - washed and cut into pcs
7 dried chillies cut into 2, washed and drained
2 tbsp sesame oil
1 tsp cornflour mixed with 2 tbsp water
6 slices ginger & 2 pcs 2 inch ginger - bruised
2 stalks spring onion - cut into 2 inch
chilli - slice
Seasoning ingredients
1 tsp light soya sauce
1 tsp oyster sauce
1 tbsp ginger juice
1 tsp sesame oil
a bit of salt
2 tsp cornflour and 1 tbsp water
Sauce ingredients (combined)
11/2 tbsp dark soya sauce
21/2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp kicap manis
1 tsp sugar/3 smal rock sugar
1 tbsp ginger juice
3 tbsp red rice wine/hua tiao chew
150 ml water
Method
1) Marinate chicken with seasoning ingredients for 20 mins. Heat sesame oil in a wok and saute the ginger until fragrant, add dried chilli and stir-fry over medium heat for 30 secs.
2) Put in chicken and fry till chicken changes colour. Add combined sauce ingredients, covered and simmered over low heat till chicken is well cooked. Stir in cornflour thickening and transfer to a serving plate. Garnished with spring onions and chilli.