Marinate chicken with 1 TABLEspoon light soy sauce, 1 TABLEspoon Chinese wine and 1 teaspoon sugar

Mix 2 TABLEspoon chilli bean paste, 2 TABLEspoon Chee Hau sauce, 1 TABLEspoon Char Siu sauce and 4 teaspoon chilli oil into a sauce mixture

Pan-fry chicken until golden and leave for later use

Stir-fry red onion, shallot, garlic and ginger until scented and soften

Add sauce mixture and mix well

Add chicken, pepper and mix well

Add suitable amount of water until the ingredients are half-covered

Boil and cook for 10 minutes

Add a little Chinese cooking wine and mix well

Add sesame oil and spring onion before turning off the heat