Fry shallots and ginger

Add chicken thighs, spring onion, 200mL light soy sauce, 20mL dark soy sauce, 50mL Chinese wine and 120g rock sugar

Add water until it almost cover the chicken thighs

Boil the ingredients and continue to cook with low heat for at least 20 mins

Allow the cooked chicken to immerse in the sauce for at least 1 hour for better flavour