300g chicken drumlets or any part you fancy
2-3 inches knob of ginger (peeled and cut into thin strips)
1 1/2 Tbps soy sauce
1/2 Tbps oyster sauce
1 Tbps Shaoxing wine or Chinese rice wine
2 Tbps sesame oil
1/2 Cup water
3 Dashes white pepper powder
1. Heat up a wok over high heat and add the sesame oil. When a swirl of smoke appears from the wok and the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic.
2. Add chicken to the wok and stir fry for about 10-15 seconds before adding the soy sauce, oyster sauce, wine, and white pepper powder. Continue to stir-fry until the chicken is 70% cooked.
3. Add water and do a few quick stirs. Cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes or until the sauce thickens and the meat becomes tender.