Prep and measure all ingredients.

Mix chicken with the rest of the ingredients listed in A. Leave to marinate for 30 minutes.

To cook the chicken, heat up enough oil in a clay pot or wok over medium heat. Add ginger & shallots. Sauté until aromatic. Next add garlic and the white part of spring onion or scallions. Fry for a minute or two or until they are lightly brown.

Add 150ml - 200ml of chinese cooking wine (or water if you don't have chinese cooking wine). Stir and then add marinated chicken pieces. Cover clay pot or wok. Reduce the heat to medium low and cook for 5 - 8 minutes.

Next, add mussels, Please note that there is no specific measurement or amount, add as much as you want or use less.

Cover your clay pot or wok again. Increase the heat to medium. Continue to cook for another 5-8 mins.

After 8mins, remove the lid and add the green part of the spring onion or scallions. Remove from the heat and serve hot with steamed rice.