• 350-400g (14oz) Boneless Skinless Chicken Thighs
• ⅛ teaspoon White Pepper
• 75ml (⅓ Cup) Chicken Stock
• 2 tablespoon Light Soy Sauce
• 1 tablespoon Chinkiang Vinegar
• 1 tablespoon Shoaxing Wine
• 2 tablespoon Oyster Sauce
• 35g (Thumb sized piece) Ginger
• 2 tablespoon Cooking Oil
• 1 teaspoon Cornflour (Cornstarch)
• 1 teaspoon Dark Brown Sugar