1
In a large skillet or pot with a lid, saute ginger, garlic and white parts of scallions until golden. Reserve green parts of scallions.
2
Add in chicken pieces and brown on high heat until skin golden and caramelised. Deglaze with Shaoxing wine and reduce by half on high heat.
3
Pour in dark and light soy sauces, sugar, sesame oil and ¼ cup of water. Bring up to boil.
4
Reduce heat to low and put a lid on, simmer for 30 minutes. Turn chicken pieces over every 10 minutes to allow even seasoning.
5
Combine cornstarch with cold water and mix thoroughly. Pour into the pot and stir through on low heat. This will thicken the sauce and make it glossy!
6
Sprinkle reserved green parts of scallions into the pot and mix through. This freshens up the dish.