2 chicken thighs, cut into pieces
2 cloves garlic, chopped
5 slices of young ginger
1 Tbsp sesame oil
2 Tbsp oyster sauce
1 Tbsp soya sauce
1 Tbsp dark soya sauce
Few Shitake mushrooms
1 Carrot, chopped
1 Potato, sliced thickly
1 cup water
Salt, sugar and pepper to taste
1. Heat some oil and sesame oil in a wok. Saute garlic and ginger till fragrant.
2. Add in chicken, carrots and potatoes and stir fry for 5 minutes.
3. Add in the rest of the ingredient : oyster sauce, soya sauce, dark soya sauce, mushroom, water. Bring to a boil and lower the flame to let it simmer for 20 minutes.
4. Season with pepper.
5. Dish up and garnish with spring onions.