1 tsp sugar 2 tbsp chinese cooking wine 1 tbsp plain flour 300 gm chicken thighs, boneless 2 tbsp oil 1 clove garlic, thinly sliced 1 cm piece ginger, thinly sliced 2 tbsp oyster sauce 1 tsp mushroom soy 400 ml chicken stock 1 tsp chinese wine extra 1 tsp sugar, extra 1/3 bunch coriander (or basil) 6 snowpeas 1 tsp cornflour
Combine sugar, wine, flour and a pinch of salt and mix well. Pour over chicken, cover and marinate for 3 hours.
Heat oil in a wok and cook undrained chicken on both sides until golden and cooked through. Drain on absorbent paper. Add garlic to same pan and stir over medium heat for 1 minute. Add ginger, sauces and stock and stir over high heat for 2 minutes. Return chicken to pan, add extra rice wine and sugar, coriander and snowpeas and simmer over medium heat for 1 minute.
Remove chicken and snowpeas from the wok, then slick chicken and place on a warm serving plate with the snowpeas. Combine cornflour with 1 teaspoon water, add to sauce and stir until slightly thickened. Pour sauce over chicken and serve with steamed rice.