Chopping time again. Chop onion, garlic, and ginger in very tiny pieces. You need a lot of it for this recipe. Cut the chicken as well. If needed you can take out the bones, but do this before you start cooking or do not do it at all. Anyhow, it is up to you, but I do not like it without bones for this dish.
Marinate the chicken in a mixture of the two soya sauces and white wine. Ad half of your chopped onion, garlic and ginger. Marinate the chicken a couple of hours or as long as possible if you do not have to much time.
In the meantime you prepared already some chicken bouillon with a couple of cubes. You prefer fresh chicken? No problem, but the Chinese do not waste their chicken just for making bouillon. (Where did you read this before?) By the way, you will find a nice recipe for chicken bouillon on the previous page.
Ok, here we go.
Take the marinated chicken and fry it in oil till it is almost done, +/- 10 minutes. (KEEP YOUR MARINADE!!) Take the chicken out of the oil and put it in the bouillon. Ad the marinade , the brown sugar, the rest of your chopped onion etc., salt and pepper and simmer the chicken as long as you want; half an hour is the minimum.
Serve with white rice and mixed fried vegetables, which will be the next recipe.
Bon appétit .