1
Combine chicken thighs with soy sauce, shaoxing wine, oyster sauce, cornstarch, salt and black pepper. Marinate for at least 15 minutes.
2
Peel off the woody strings of sugar snap peas. Substitute: snow peas.
3
Gently fry ginger, garlic & salted black beans with oil. With the back of the spatula, squash the black beans to help release more flavours.
4
Once aromatics are golden, add in marinated chicken and fry on high heat. Allow the chicken to caramelise before flipping.
5
Add brown onions and sugar snap peas. Continue to stir fry until chicken is cooked, about 3 minutes. Then, add oyster sauce and water mixture.