Taiwanese Three Cup Chicken

Ingredients:
400 g. chicken thighs (cut into bite-sized pieces)
1 tbsp. sesame oil (part)
1" knob ginger (peeled and finely julienned)
3 cloves garlic (peeled and halved)
4 dried chillies (remove seeds, cut into 1-inch sections, soaked in hot water and drained)
2 sprigs spring onion (cut into 1-inch length, actual recipe calls for basil, but I don't have)
1 tsp. cornflour mixed with 1 tsp. water
1/2 tbsp. cooking oil

Stir-fry sauce: (Mix in a small bowl)
1 1/2 tbsp. shaoxing wine
1 1/2 tbsp. light soy sauce
1 tsp. dark soy sauce
1 tsp. brown sugar

Methods:

1. In a heated wok, add cooking oil and 1/2 tbsp. of sesame oil.  Add ginger, garlic and dried chillies and stir-fry until fragrant.  Add the chicken and stir-fry until chicken starts to colour on all sides.  Pour in the stir-fry sauce.  Mix and reduce the heat to medium.  Cover with a lid and simmer for about 10 minutes.
2. Remove the lid and add cornflour mixture to the chicken.  Mix and allow to simmer until the sauce has thickened.  Stir through the remaining 1/2 tablespoon of sesame oil and the spring onions (or basil leaves).  
3. Remove from heat and serve with freshly cooked fluffy white rice.

This recipe is adapted from 'marionskitchen.com' with slight amendment to suit my cooking preference.