Oyster sauce dry- chili chicken.

Sometimes i add cashewnuts to this chicken just to give it a bit of a crunch. Again i always feel there isnt a hard and fast rule to good food, so its up to one's personal likes and dislikes. I have a friend who adds sugar to this dish but for me, the oyster sauce in itself is sweet so i dont like adding sweetness. And dont go crazy with the fishsauce, a small dash will do :)

Ing:

2 chicken breast(You can use other parts, but i find chicken breast cooks faster)
a handful of dried chili sliced o 2 inch length
4 cm ginger
5 clove garlic
1 big onion sliced(break into 2 portion)

sauce(mix together):
4 tbs oyster sauce( can add more later to taste)
1tsp black kicap(for color)
2 tbs thin kicap
a little salt
fish sauce a dash

Spring onion

1.  Heat oil in wok, fry the chicken till half cooked, dish out and set aside
2. Fry the dried chili, add ginger, garlic and half the onion
3. Once onion has sweat, add the sauce and a little water
4. add back the chicken, and the other half of the onions
5. once chicken is done, take off the flame and garnish with spring onion

PS. If your sauce is too watery, use cornflour+water mixture to thicken it.