INGREDIENTS
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600 g skinless chicken thighs, cut into 1cm cubes
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2 tablespoons cornstarch
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2 tablespoons shao sing wine
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2 tablespoons peanut oil
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10 small dried red chilies
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2 tablespoons peanut oil, extra
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5 cm piece ginger, cut into thin strips
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1 tablespoon brown sugar
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2 tablespoons light soy sauce
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1 tablespoon chinese black vinegar
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1/4 cup garlic chives, cut into 5cm lengths