Rub the chicken pieces with the salt, pureed ginger. Then mix with the entire bottle of chinese wine to marinate, soaking the chicken pieces in the wine. Best to marinate overnight. Minimum 4 hours.

Puree the parsley, scallions and coriander with the whole bottle chinese wine for soup base mixture.

When marinated chicken is ready, heat up a large pot. When hot, add olive oil and sliced ginger. Fry until brown. Sear each side of the chicken pieces until brown with the fried ginger.

When all pieces have been seared brown, add the marinade mixture, the soup base mixture and the chicken stock. Bring to boil. Boil for 15 minutes.

Turn down heat. Add the black sesame oil, white sesame oil and rock sugar into the semi boiling mixture. Add cubed tofu.

Serve hot with parsley and coriander garnishes.