In a small pot, add 2 cup of water and boil the chicken bone to make stock. Set aside.

In a pan, add sesame oil and fry the ginger slices until crispy, remove them and place them in a deep pot.

In chicken on the pan, sprinkle salt on top. fry them until skin is crispy.

In the pot, add cooking wine and about 1 cup of chicken stock.

Add chicken into the pot, let it cook for another 20 mins on power 5.

Add soya sauce in.

Once chicken is cooked, reduce to heat power 2 and cover the lid for about 10 mins.

Serve with rice.