Chicken with Scallion and Ginger Sauce

Marinate the chicken with 1/2 teaspoon of salt and rice wine for at least one hour.

Wrap the thighs in a large, lightly greased aluminum foil (without stacking) and air fry at 380F (190C) for about 15 minutes until the internal temperature exceeds 165F (74C).

When the chicken is done, pour about 1/4 cup of dripping from the foil into a sauce pan. Combine it with rest of the ingredients and bring it to boil.