In a bowl, combine 1 1/2 tsp raw sugar, 1 tbsp ginger juice, 1/4 tsp salt, 2 tbsp corn starch, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp shaoxing rice wine and chopped spring onion pieces, stir together and mix well.
Pour the sauce over 500g chicken thigh cubes and mix them well.
Put it in fridge.
Simply place 5g (0.2 oz) dried chrysanthemums in a tea pot, pour boiling water and let stand for 15 minutes.
Fry the chicken thigh cubes till brown.
Then remove and set aside.
Combine and mix 2 tbsp honey citron tea, 62 ml (2 oz) chrysanthemum tea, 1 tbsp ginger juice, 1/4 tsp salt and 1 tbsp shaoxing rice wine well in another small bowl.
Pour this sauce into a wok pan and stir for 2 mins.
Add the chicken thigh cubes in and coat it with the sauce for 1 min till juicy meat.
