Stir-fry Chicken in Rice Wine

1. Chop the chicken into bite size pieces, including the bones.
2. Heat the wok at medium-high to high heat.
3. Drizzle in the peanut oil or vegetable oil, and the sesame oil.
4. When the oil is hot, add the sliced ginger. Stir-fry until it is almost brown. Stir in the minced garlic and stir-fry until it is nearly brown.
5. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.
6. Pour in the rice wine and continue stir-frying.
7. Add the Kikkoman soy sauce, dark soy sauce and crushed white pepper. Continue to stir-fry, making sure the garlic and ginger do not burn.
8. Pour in the hot water or chicken stock, a little at a time. Continue frying until the stock is reduced by half. Taste and add a bit of salt if desired.
9. Serve the chicken garnished with the spring onions. Enjoy!

This recipe for Chicken in Rice Wine was submitted by Cindy.