Season chicken with premium light soy sauce and set aside for 1015 minutes.
Fry garlic, ginger and half portion of spring onion in sesame oil till fragrant. Add chicken and fry for another 12 minutes. Pour in wine and add seasoning. Cook over medium low heat until it comes to a boil.
Reduce the heat and simmer covered for 30 minutes, stirring occasionally. When the gravy has been reduced, add the rest of the spring onions. Dish out and serve with a sprinkling of sliced red chillies.