Ingredients

2 1/2-3 lbs chicken, cut into 12 pieces, or use chicken pieces (dark thigh meat is good)
40ml toasted sesame oil
1 Tbsp garlic, coarsely chopped, about 3-4 cloves
1 1/2 inches ginger, sliced thin
6-7 stalks green onions, cut into 1 inch lengths
7-8 pieces dried chilies, soaked in water for 10 mins (depending on how spicy you like your dish, you might want to cut the amount, or take out the seeds)

Marinade
1 Tbsp sesame oil or shallot oil
1 Tbsp soy sauce

Seasoning
1 Tbsp thick soy sauce
80ml soy sauce
120ml Shao Hsing Hua Tiau wine
1 Tbsp sugar or to taste
50ml water (originally the recipe calls for 100ml water but I find that it takes too long for the sauce to reduce with so much water so I cut it in half)
1/2 tsp salt or to taste

Method
1. Marinate chicken with sesame oil/shallot oil and soy sauce for at least 1 hour or more before cooking.
2. On medium heat, saute garlic, ginger, half of the green onions, and dried chillies in sesame oil till fragrant, 3-4 minutes. Add chicken and toss for another 2-3 minutes, till lightly browned.

3. Pour in seasoning ingredients except salt and let it come to a boil.

4. Reduce heat and simmer covered for 30 minutes. Then continue to simmer uncovered, for another 15 minutes or more (till sauce has reduced by about half and chicken is tender). Stir occasionally while simmering.

5. When dish is almost done, add the rest of the green onions. Season with salt to taste (might not be necessary depending on how salty your soy sauce is).