Directions
- 1Heat 1/4 cup of peanut oil in a wok.
- 2Once the oil is hot, place drained chicken thighs skin side down and fry until golden brown.
- 3Flip and fry the other side for 2 minutes.
- 4Add 1 cup rice wine, 1 cup light soy sauce, 1/2 tablespoon dark soy sauce, ginger, scallions, garlic and 5 rock sugar cubes.
- 5Baste the chicken with the sauce to develop color.
- 6Cover and cook for 20 minutes.
- 7Spoon sauce over the chicken to ensure each piece is coated.
- 8Serve and enjoy
Ingredients
- 0.25 cup peanut oil
- 3 chicken thighs
- 1 cup rice wine
- 1 cup light soy sauce
- 0.5 tablespoon dark soy sauce
- 1 ginger
- 1 scallions
- 5 garlic
- 5 rock sugar cubes
Equipment
wokspoontongs
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