Chop the chicken into bite-size pieces, including the bones.
Heat the wok to medium-high to high heat.
Drizzle in the peanut oil or vegetable oil and the sesame oil.
When the oil is hot, add the sliced ginger.
Stir-fry until it is almost brown.
Stir in the minced garlic and stir-fry until it is nearly brown.
Add the chicken slices.
Let sit and sear briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.
Pour in the rice wine and continue stir-frying.
Add the soy sauce, dark soy sauce and crushed white pepper.
Continue to stir-fry, making sure the garlic and ginger do not burn.
Pour in the hot water or chicken stock, a little at a time.
Continue frying until the stock is reduced by half.
Taste and add a bit of salt if desired.
Serve the chicken garnished with the spring onions.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.