Priscilla Wong made this for us in her tiny kitchen in Hong Kong.  She’s wonderful, and so is this chicken.

Ingredients
1/3 cup each light and dark soy sauce
1/2 cup chicken broth
3 teaspoons sugar
1 inch piece of fresh ginger, peeled and cut into slices
2 tablespoons peanut oil
1 whole chicken, approximately 3-5 pounds
1/2 cup rice wine
1 tablespoons sesame oil

Mix both soy sauces, broth and sugar in a small bowl and set aside.

Heat a large pan (that has a lid) and add peanut oil, ginger and chicken.

Brown chicken on all sides until golden.

Add rice wine and then sauce mix, cover pan with lid – turn down to medium-low.

Cook covered for 10 minutes, turn chicken over and cook for another 10 minutes.

Remove to a serving plate and brush lightly with sesame oil.