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Ingredients
US|METRIC
3 SERVINGS
- 16 chicken (mid-joints, using a sharp skewer, poke all over the chicken)
- 10 slices old ginger (shredded finely)
- 1 Tbsp. garlic (minced)
- 2 1/2 Tbsp. sesame oil
- 1 Tbsp. light soya sauce
- 2 Tbsp. oyster sauce
- 1 Tbsp. dark soya sauce (I prefer Kwong Cheong Thye superioer dark soya sauce, as it can add colour to the dish and is not on a salty base)
- 1 Tbsp. rock sugar
- 350 mL stock (preferably home-cooked, if using store bought, adjust accordingly with some water or water)
- spring onions (Some)
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