How to Make Quick Stir-Fry Chicken in Rice Wine

Chop the chicken into bite-size pieces, including the bones. Heat the wok to medium-high to high heat. Drizzle in the peanut oil or vegetable oil, and the sesame oil. 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. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked. Pour in the rice wine and continue stir-frying. 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. 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. Serve the chicken garnished with the spring onions. Enjoy!