8 dried red chilies (deseeded and cut into halves)
3 tbsp cooking oil
5 slices peeled fresh ginger
2 gloves garlic
1 stalk scallion
1 tbsp corn starch
1 tbsp Shaoxing wine
2 tsp soy sauce
1 tsp oil
2 tbsp water
1.5 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 tsp corn starch
0.5 tsp black vinegar
Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes. always put flour on chicken first and then add soya sauce and shaoxing wine later.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with cooking oil and stir-fry the marinated chicken until they are 70% cook. Make sure the starch is cooked as well. Dish out and set aside.
Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes
Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
Do a quick stir.
Once chicken is all well cooked, reduce the heat to the lowest. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
Add in the scallions and stir evenly.
Dish out and serve hot with steamed white rice.