- 2 full Chicken Thighs – cut to bite size.
- Lots of sliced Ginger, slightly smashed Garlic and Shallot. Scallion cut to abt 2-inchs long.
- Salt, Sugar, White pepper, Oyster sauce, Light soy, Dark soy, Sesame oil and Shaoxing wine. A little Corn-starch mixture as thickening agent All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by sautéing all the Side Ingredients except Scallion till aromatic and slightly browned. Add the Chicken and let them sit a little to kinda get seared on each side before stirring, making sure everything is mix well.
Add Dark soy and again mix well and let sauté a little till oil starts to render. Add water, just abt cover the Chicken, bring to boil and then turn heat to low, cover and simmer for abt 15-10 mins or till ur preference of the Chicken texture. If too watery, turn up the heat to render down to the amount of ur preference amount of sauce. Add all the Seasoning Ingredients plus the Scallion. Give it a quick good stir to combine everything and viola, ur plate of gingery “Braised Ginger Chicken” is ready to be served hot.