1 lb boned chicken thighs (the recipe calls for skin, but ours were skinless)
1/4 tsp salt
2 tsp light soy sauce, plus extra for seasoning
3-inch piece fresh ginger, unpeeled and sliced
1 tbsp clear rice wine or Shaoxing wine
a few dried chili flakes (optional)
2/3 cup everyday stock or water (we used chicken stock)
3 scallions, green parts only, finely sliced
1 tsp sesame oil
3 tbsp peanut oil for cooking
Cut chicken into bite-sized chunks, add the salt and 2 tsp light soy sauce, and mix well.
Heat the peanut oil in a wok over medium flame. Add the ginger and stir-fry until richly fragrant. Add the chicken and continue to fry until golden. Splash the wine into the side of the wok, add some chili flakes, and let their spicy fragrance infuse the oil.
Pour in the stock or water and bring to a boil, then reduce the heat and simmer, seasoning with salt and soy sauce to taste. When the liquid is much reduced, add the scallions and stir a few times. Off the heat, stir in the sesame oil and serve.