Honey Glazed Ginger Chicken

Divide wings using a big knife such as a cleaver to slice down where the joints are. Then drive the knife through the bone in one swift cut. Alternatively, slice the chicken thighs or breast into smaller pieces (about 3cm or 1 inch thick).

Add oyster sauce, fish sauce and chicken bouillon to marinate the chicken. You can let it sit for 20 minutes or overnight.

Get a pan or wok and heat it up over a high heat. Add oil and swirl it around to cover the cooking surface.

Adjust temperature to medium and throw in garlic and ginger. Stir for about 1 1/2 minutes.

Add marinated chicken over the ginger and garlic and cook until golden brown. Lower heat, drizzle in honey and stir. Let honey infuse chicken over low heat, simmering for a final 15 minutes.