Add the chicken to a pan and sauté. The chicken skin will release its fat, which helps render the oil.

When the chicken is about 80% cooked, remove the meat and leave the chicken fat in the pan. Use the fat to sauté the ginger slices and garlic cloves.

Add the rice wine, soy sauce, and sugar in order, stirring to combine.

After mixing, cover the pan and simmer on low heat for 10 minutes, or until the garlic is soft.