Soy Ginger Chicken

• 5 clove Garlic (diced)
• 1 medium Ginger sliced into thin pieces
• 1 pinch Szechuan peppercorns
• 3 tbsp Chinese cooking wine
• 4 tbsp Cooking oil
• 2 tbsp Thick soy sauce
• 3/4 cup Soy sauce
• 5 Chicken thighs (skin off)
• 1 tbsp Corn Starch & Water mixture
• 1 large Wok
• 1 each Frying spatula
• 1 each Clay Pot or Medium Sauce Pan

1. Heat oil info a medium size Wok.
2. Add diced garlic, ginger slices, peppercorns and shallots into oil until fragrant.
3. Approx.
4. 2 min with constant mixing.
5. Add chicken into the mixture and stir fry altogether until chicken meats are cooked and browned.
6. Add soy sauce, thick soy sauce and szechuan peppercorns into the dish.
7. Set the heat to low-medium and stir moderately.
8. Make sure you really get the ingredients mixed well.
9. Transfer to claypot and set heat to low.
10. Stir moderately for 10-15 minutes until meat is cooked.
11. Add cold water and cornstarch mixture to thicken the sauce.
12. Serve with blanched bok-choy with oyster sauce.

clove garlic, ginger, wine, cooking oil, soy sauce, soy sauce, chicken, starch, spatula, pan

Taken from cookpad.com/us/recipes/348155-soy-ginger-chicken (may not work)