These chicken legs are a little sweet - a nice counterbalance to the tofu - but if you like things hot, add chilli flakes with the garlic.
8 chicken drumsticks
2 tbsp soy sauce
4 cups vegetable oil
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
1 bunch of garlic chives, washed and cut into 5cm lengths
2 tbsp Shaoxing wine
2 tbsp kecap manis
generous pinch of ground white pepper
3 tbsp water
2 tbsp caster sugar
2 spring onions, finely sliced
Cut the drumsticks in half. Where the meat is thick, make a few cuts to allow the soy to infuse. Marinate the chicken in the soy sauce for 15 minutes.
Heat the oil in a wok over high heat until it reaches 180°C, then carefully add the chicken. Fry until the skin is crisp and golden, remove with a strainer onto kitchen paper and drain.
Carefully drain the oil from the wok, leaving 2 tablespoons. Place the wok back on the heat and stir-fry the ginger and garlic until they are fragrant. Add the garlic chives and Shaoxing wine, kecap manis, pepper, water and caster sugar. Bring to the boil, then remove wok from heat.
To serve, place the chicken chunks in a pile on a plate, pour the ginger and garlic sauce over and sprinkle with spring onions.
Note: Serves 4 as part of a shared banquet with this spicy tofu dish.