2 teaspoons Sweet Dark Soy Sauce
1 ½ tablespoon Light Soy Sauce
1 tablespoon Sesame Oil
10 g Garlic, roughly grounded
2 stalks Coriander Root, roughly grounded
½ teaspoon White Peppercorn, roughly grounded
25 g Ginger, sliced
1 tablespoon Shaoxing Wine
1 teaspoon Sugar
2 tablespoons Cornstarch
240 ml Chicken Stock
1 tablespoon Vegetable Oil + to fry egg
Cooked Rice to serve
Long Green Chili, sliced to serve
Chinese Sausage, sliced & fried to serve
Fried Egg to serve
Roughly ground the garlic, coriander roots and white peppercorns and set aside.
Slice Chinese sausage and fry in low heat and set aside.
In the same oil, fry 1 egg and set aside when done.
In another pan, heat oil and fry the grounded paste.
Add sliced ginger, stir for 1 minute.
Add marinated chicken along with Shaoxing wine to cook until the chicken pieces turn darker in color.
Mix cornstarch with 1 tablespoon of water, stir and set aside.
Add chicken stock to the stew, stir well and season with sugar.
Add corn starch mixture to the stew, stir well.
Turn off the heat.
Serve the stew with cooked rice, fried Chinese sausage, fried egg and sliced green chilies.
Garnish with spring onions.