April 21st, 2008 
Angie 
Chicken thigh : 500g
Young ginger : 100g (slice)
Seasoning (mix well)
Rice wine : 150g
Light soy sauce : 50g
Sugar : 30 – 50g
Dark soya sauce : ½ tsp
Black vinegar : 1 tsp
Sesame Oil : 1 tsp
Method
1) Wash chicken, drain, cut into pieces,, mix with 1 tbsp of corn flour, set aside.
2) Heat wok with oil, fry ginger slice till golden brown.
3) Add chicken fry till fragrant
4) Add seasoning, stir well, bring to a boil.
5) Cover with lid, simmer for 15mins over medium heat till its cooked, turn off heat. Dish out.
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