| Ingredients : | |||
| Spring Chicken | 1 | Shallots (shredded) | 4 pcs |
| Marinade : | |||
| Light Soya Sauce | 2 tbsp | Dark Soya Sauce | 1 tsp |
| Worcestershire Sauce | 1 tbsp | Wine | 1 tbsp |
| Sugar | 1/2 tbsp | Black Pepper | dash |
| Water | 1/3 cup | ||
| Seasonings : | |||
| Light Soya Sauce | 1 tbsp | Wine | 1/2 tbsp |
| Method : | |
| 1. | Defrost spring chicken, take away intestines, wash and cut it into halves. Marinade for about 15 mins than drain. Keep the juice for later use。 |
| 2. | Heat up 3 - 4 tbsp of oil, saute shallot and chicken pieces until chicken skin turn brown. Add back the juice and turn to low heat, simmer until its done. |
| 3. | Turn to high heat, pour in the seasonings and cook with the chicken until its boil. Dish up and serve with the sauce. |
| Gist： | |
| 1. | Spring chicken means those immature and size are relatively smaller. |
| 2. | Avoid using too much oil, coz fat will also be released when frying the chicken pieces, otherwise the sauce will become too greasy. |
| 3. | Can keep the rest of the sauce inside refrigerator for later use on other dishes like chicken wing, fried noodles, etc. |