Preparation Steps
1
- Marinate chicken with soy, sesame oil and rice wine.
2
At least for 6 hours, although overnight is best.
3
- Take the chill off the meat.
4
Heat up some sesame oil in a wok or claypot until it is sizzling hot.
5
- Throw in garlic, ginger and spring onions.
6
Fry briefly till fragrant.
7
Add in chicken and sear.
8
- Keep stir-frying.
9
Pour in the marinade liquid and the sugar.
10
Continue to cook on medium.
11
- Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.
12
- There should hardly be any gravy left.
13
The chicken should be caramelised (charred at parts, even) and sizzling when served.