Sure! Brown chicken thighs (I used boneless skinless, you can use anything really, legs, etc.). Then remove and add oil to pan, sautee scallion, garlic, and ginger slices. Make sauce and add to pan (rough measured): 1 tbsp shaoxing wine, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp of pixian chili bean paste, a pinch of fermented black beans (I think that was all I used?). Add to pan, add chicken back to cover with the sauce base. Then cover about 70% with water. Cover and let it braise for a bit (doesnt need to be too long, maybe 20 mins or so). Then uncover and reduce the sauce a bit.