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---Marinade---
1/3 tsp salt
1 tsp dark soy sauce
1 tsp mung bean flour
1 tbsp oil

---Seasoning---
Dash of sesame oil and pepper
½ tbsp light soy sauce
½ tsp dark soy sauce
¼ tsp salt
1 cup water

---Thickening---
¾ tsp mung bean flour
2 tbsp water

---Ingredient for cooking Ginger shoots---
3 cups water
2 tbsp white vinegar

Preparation:
1. Skin, wash and cut ginger shoots into thick pieces.

2. Boil up ingredient for ginger shoots. Add ginger shoots and cook for 10 minutes. Take out and soak in cold water. Drain well. (if pickled ginger shoots are used, omit white vinegar in boiling.)

3. Wash, wipe and cut chicken into pieces. Marinate for half an hour.

4. Heat up some oil in frying pan or wok. Blanch in chicken and drain well. Then deep fry ginger shoot for a while.

5. Heat up 2 tbsp of oil in wok. Add ginger shoots and garlic. Sauté chicken for w while. Sizzle 2tbsp of wine. Add seasoning and bring to boil. Then simmer over low heat for 10 minutes. Add honey and mix well. Simmer for further 5 minutes. Pour in thickening. Dish up.