300 g boneless chicken thighs cut into 2cm cubes
3/4 cup sliced onion
1/4 cup shredded carrot
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce for coloring, optional
3 tablespoon rice wine
4 tablespoon oil
2 tablespoon chopped spring onion
2 tablespoon cornstarch
2 clove garlic minced
1. Marinate the chicken with soy sauce, dark soy sauce, minced garlic and 2 tablespoon of rice wine for 15 minutes. Add the cornstarch and mix until smooth.
2. Heat the oil in a non-stick pan over low to medium heat. Make the first layer by laying out the sliced onion, then add the shredded carrot. Use the chicken pieces to make the next layer. Put the lid on the pan and cook for 9 and half minutes.
3. Add the spring onion to the pan and stir fry for 20-30 second. Splash a tablespoon of rice wine to the pan, turn off the heat and serve.