This is one dish I always love growning up. Here I cut up a small chicken, browned it a little with a little ginger and garlic, then stewed it for about half an hour with xiaoshing wine, dark and light soy sauce, and a little water, salt and sugar.
Sometime I leave it sauce but this time, when it is almost done I started to boil away most of the sauce to make a thick coating sauce. Because it is cooked in skin and with bones, the reduced sauce is very sticky already and need no extra thickening. Very simple to make and so very tasty.
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