Featured Recipe

Chop spring chicken with bones into pieces 1 inch by 1 1/2 inches. Cut tops of scallions into pieces 1 inch long and shred bottoms into inch-long shreds. Mince garlic. Smash ginger. Mix oyster sauce, soy, and sherry. Mix cornstarch and water into a solution and add sugar, monosodium, and pepper. Set beside pan.

Using a high flame, add oil, garlic, and ginger. Add chicken and stir for 4 minutes or until brown. Next add oyster sauce mixture and stir until chicken is completely coated. Add stock, cover, and turn flame to simmer. Simmer for 4 minutes or until tender, adding more stock if necessary. Uncover, turn flame to high, and add cornstarch solution and scallions. Stir until thick.