An easy, saucy, savoury Chinese dish of braised chicken in oyster sauce, prepared with chicken wings and legs, and cooked until juicy and tender when braised. (Adapted from 'The Best of Chinese Cooking' by Betty Yew)
Chop each chicken leg into 3 or 4 chunks. Season with light soy sauce and pepper. Set aside for 30 minutes.
Meanwhile, peel and slice ginger knob and garlic cloves. Cut the white part of spring onions into 1-inch lengths. Finely chop the green part for garnishing. Soak the dried scallops in warm water until softened, about 10 minutes. Drain, but reserve the soaking water. Shred the scallops finely.
Combine the sauce ingredients.
Heat up a wok over high heat with sesame oil until hot. Stir fry the ginger, garlic and spring onion (white sections) until fragrant. Add shredded scallops, and stir fry for 1 to 2 minutes. Put in the chicken chunks and toss until they change colour. Drizzle in the Chinese wine and stir fry briskly until well combined.
Transfer to an earthen clay pot (optional) or continue cooking in the wok. Pour in the combined sauce ingredients and the reserved soaking water. Bring to a boil. Once boiling, cover the wok or pot with its lid, reduce to low heat, and let braise until chicken is tender, about 30 minutes or longer, depending on your desired tenderness.
When almost done, taste the sauce. If a more intense flavour is desired, leave the pot uncovered and allow sauce to reduce. As the water evaporates, the saltiness or sweetness of the sauce will also be intensified, so adjust to your taste by adding more salt or more sugar. Thicken the sauce with cornflour mixture to your desired consistency.
Garnish liberally with chopped spring onions and serve immediately.