Ingredients

• 1 chicken, chopped into parts
• old ginger, sliced thinly (as much as you like)
• garlic, minced
• sesame oil
• rock sugar
• light soy sauce
• dark soy sauce
• water, about 1 soup bowl
• alcohol (cognac, DOM and Wincarnis are commonly used), about 3/4 rice bowl

Directions

1. In a skillet, heat sesame oil (in place of regular vegetable oil).

2. Add garlic and ginger and fry till fragrant. I load up on these!

3. Add chicken and stirfry till semi-cooked.

4. Add water, light soy, dark soy and alcohol. If you prefer a thicker gravy, add less water. You can add more alcohol if you like a stronger taste. Cover skillet, let chicken simmer until the flavours are infused and the alcohol has evaporated.

5. After a while, the gravy will thicken and darken.

6. Just before turning off the flame, add in the lump of rock sugar. Simmer for another 1 or 2 mins, then turn off the fire. I added spring onions today because I had some to finish off, but they are optional.

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