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Basic preparations are the same as in soya chicken. Chop onion, garlic, and ginger in very tiny pieces. You need a lot of it for this recipe. Cut the chicken in small pieces. 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 like the bones in this dish.
Marinate the chicken in a mixture of the light soya sauce 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 and some nutmeg. You prefer fresh chicken? No problem, but the Chinese do not waste their chicken just for making bouillon. (Where did you read this before?) If you de-bone your chicken, use the bones for the bouillon. You know, in the supermarkets here we can by chicken carcasses.
Ok, here we go.
Take the marinated chicken and fry it in oil (or in butter if you prefer) till it is almost done, +/- 10-15 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. Ad the pieces of two peeled oranges in the bouillon. This requires special pealing. You peel the orange like a potato and leave some of the white skin on it. Makes it more tasty. Ad some orange syrup, but only if you have a very good one. Serve with white rice and mixed fried vegetables or celery. Bon appétit .
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