1 teaspoon light soy sauce 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 teaspoon potato flour mixed with 2 tablespoons water or Chinese rice wine 1 teaspoon sugar 1 teaspoon ground pepper
Mix all the sauce ingredients in a bowl and set aside.
250 g chicken legs, cut into pieces 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon pepper 2 tablespoon sesame oil 1 - inch ginger piece, sliced 3 cloves garlic, chopped 1 teaspoon chopped spring onions and coriander leaves for garnishing
Combine chicken with the sugar, salt and pepper and set aside to marinate in the refrigerator for 30 minutes.
Heat sesame oil in a clay pot on a medium heat. Add sliced ginger and garlic. Cook for 3-4 minutes or until fragrant.
Add marinated chicken pieces and cook until browned. Add sauce mixture and mix well. Cover the clay pot with a lid and cook on a low heat until the sauce is almost dry. Garnish with chopped spring onions and coriander leaves. Serve with rice.