Ginger, Mushroom, Chicken with Soya Sauce

(A)
2 table spoons oil
1 table spoons sesame oil
300g Yong Ginger - slices
1 to 2 glove Garlic - chopped

(B)
3 or 4 Chicken whole legs - cut in pieces
200g Mushroom - Soaked

(C) Seasoning Sauce (Mixed together in a bowl)
5 table spoon light soya sauce
1 tea spoon dark soya sauce
1 tea spoon sugar
2 table spoon cooking wine
300 to 500ml water

Optional Igredients
50g Dried Oyster

(D) Topping
Spring Onion ( cut in 2 inc)

1. Heat up the oil in to a medium sauce pan or work.
Add in (A) to fried until fragrant.
2. Add in chicken fried 5 mins, than add in mushroom fried 3 min.
3. Add in (C) Seasoning sauce. Boil about 30 to 45 mins.
4. Topping with Spring Onion, and SERVE.

Gon Jin Har Lok - Dried Fried Prawns in Soya Sauce

(A)
2 table spoon oil
Ginger in slices
2 table spoon Garlic (chopped)

(B)
10 to 12 big Prawns

(C) Seasoning Sauce
2 table spoon Soya Sauce
1 teaspoon Sugar
1/4 tea spoon pepper
1/2 tea spoon sesame oil
2 table spoon cooking wine
(Mix (C) ingredients together in a bowl)

(D) Topping
Fresh Spring Onion (cut in 2 inc)

1. Heat up oil with suace pan or wok.
Add in (A) ingredients
2. Add in prawns, and fried until fragrant.
3. Add in (C) for seasoning fried till sauce thickened.
4. Serve with topping (D).