Ingredients
300 g boneless Chicken thighs cut into 2cm cubes
3/4 cup sliced onion
1/4 cup shredded carrot
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce for coloring, optional
3 tablespoon rice wine
4 tablespoon oil
2 tablespoon chopped spring onion
2 tablespoon cornstarch
2 clove garlic minced
Instructions
Marinate the chicken with soy sauce, dark soy sauce, minced garlic, and 2 tablespoons of rice wine for 15 minutes. Add the cornstarch and mix until smooth. (add one to two teaspoon of water if it is too dry)
Heat the oil in a non-stick pan over low to medium heat. Make the first layer by laying out the sliced onion, then add the shredded carrot. Use the chicken pieces to make the next layer. Put the lid on the pan and cook for 9 and a half minutes. (or until onion is slightly caramelized and chicken pieces are cook through)
Add the spring onion to the pan and stir fry for 20-30 seconds. Splash a tablespoon of rice wine to the pan, turn off the heat, and serve.