Pan-fried Chicken Fillet

Ingredients:
300g chicken thigh, deboned and with skin
Green leafy vege (of your choice) - washed and blanched

Marinade:
1/2 egg
1 tbsp Maggi Seasoning
1 tbsp Shaoxing Wine
1 tsp sugar
1 tbsp corn flour

Sauce:
3 tbsp water
1 tbsp Maggi Seasoning
1 tbsp Shaoxing Wine
1/2 tbsp sugar (to taste, add more if needed during cooking)
1/2 tbsp light soy sauce

Methods:

1. Cut the chicken thigh into quarters or any preferred sizes of your choice.
2. Place the chicken pieces with the marinade in a large bowl and let sit for about 30 minutes.
3. Heat about 4 to 5 tbsp cooking oil in a pan, pan-fry marinated chicken meat until both sides are golden brown.  Dish up.
4. Cook sauce in a clean wok until thick and taste for correct seasoning.  Add in fried chicken and stir-fry well mixed.
5. Dish up and serve with blanched leafy vegetable on the side.

This recipe is adapted from Recipe Book "Hawkers' Fair, Best of all time favourites" by Chef Phang Fah with slight amendments.