Ginger Chicken

Lightly smash the white parts of spring onion, garlic and ginger to release the flavours.

Heat the cooking oil in the wok until it starts smoking, then add ginger to fry for 15 seconds.

Spread the chicken pieces in the wok to sear for 1 minute, then another side for 1 minute. Add in white part of spring onion, garlic, and shallots. Continue to stir-fry over high heat for 1 minute, then add the Shaoxing wine, and stir-fry for 30 seconds.

Add in the sauces excluding the cornstarch. Cover with a lid and continue cooking on high heat for 5 minutes. Remove cover to cook for another 5 minutes.

Mix in the green part of spring onion, then the cornstarch to thicken the sauce. Add more cornstarch with water (same ratio) if you like a thicker sauce.