For chickens, choose chickens that are generally suitable for frying. The ginger slices are slightly thicker. It is best to choose non-stick pans. Because the cooking process does not add water, prevent sticking, and oyster sauce is a must for this dish.
Heat the cold oil, add the onion ginger, pour the chicken into the fire and stir fry. After the chicken is discolored, turn to the heat for a few minutes.
Open the lid and add rock sugar (can be replaced by white sugar). After a little cooking, continue to catch the fire for four or five minutes.
Add the appropriate amount of salt and oyster sauce to the wok and stir fry for two or three minutes. Pour the appropriate amount of chicken into the pan.
Sprinkle with chopped green onion