Ginger Chicken

Ingredients:
Whole Garlic smashed / chopped
8-10 cm ginger julienned
1/4 cup cooking wine (Hsiao Hsing brand)
3 stalks green onion cut into 4-5cm length
Sesame oil
Light soy sauce
Thick soy sauce
4-5 chicken quarters cut into 4 pieces each and let dry

Directions:

1.  Heat up a wok with sesame oil and cooking oil at 1-to-1 ratio
2. Add garlic, ginger and three quarter of the green onions. Make sure oil is hot enough to cook garlic and ginger immediately. Toss the wok around a little and let garlic turn golden or ginger becomes fragrant.
3. Add cut chicken and allow time for chicken to cook before stirring.It's okay to let it burn just a tiny little bit so you get the "wok flavor". If unable to manage too much chicken, its alright to put half first and let it cook a few minutes before adding the rest of the chicken in. The key is to keep the wok hot.
4. Once chicken is about halfway done, add salt, light soy sauce and thick soy sauce. The thick soy sauce is mainly for coloring and if you like your chicken black, feel free to put more but less on the salt and light soy sauce. Another important part when adding liquids is to slowly add it so as to not reduce the heat of the wok too quickly and then loose the "wok flavor". Keep stirring and add soy sauce little by little
5. Once chicken is done, add about 1/4 cup of cooking wine and stir fry for a few minutes to let the flavor soak in.
6. Serve hot and add remaining green onions as garnish.

Note: You may add dry red chillies in the beginning with the ginger, garlic and green onions to spice it up a little.