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- 2 large broilers, cut into 13 (or more) pieces each.
- 1/2 cup sesame oil for sauteing
- 3 inches fresh ginger, sliced very thinly. Use more than you think you'll want.
- 1 750-ml bottle dry white wine
- Water almost to cover, about 1 liter
- 2 soup spoons sugar
- Saute the chicken pieces over a medium-high flame until they yellow or just start to brown. Add the ginger slices for the last minute or so.
- Add the chicken and ginger back to the pan or wok, if necessary, and add the wine and boiling water.
- Mix in the sugar.
- Bring to a boil and then reduce to a simmer, stirring occasionally. Simmer for 1/2 hour.
- Serve with rice.
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