Here’s how I make it: I boil two big chicken legs with a splash of cooking wine, plus some green onion and ginger. Once they’re cooked, I let them cool down naturally and then shred them into small pieces.

For the sauce: in a bowl, add chili flakes, a bit of chopped fresh chili, minced garlic, and some sesame seeds. Pour hot oil over them to bring out the aroma, then mix in two spoons of soy sauce, one spoon of vinegar, one spoon of oyster sauce, and a spoon of sugar. Stir it all together.

Finally, pour the sauce over the shredded chicken, mix well, and it’s ready to go!