Use kitchen towel to pat dry the chicken and take off the skin.

Place a frying pan over medium heat add the oil and put the chicken skin into it then fry it. If oil starts to spit put a lid on. Fry the skin until it starts to bubble and turns a lovely golden brown, all the moisture / oil should now be in the pan. Remove the chicken skin (See notes) and cool down the oil.

Once the chicken oil has cooled down, add the shallots and put the pan over a low heat. Fry the shallots carefully, when pan becomes hot the shallots will start to blister. Once the colour starts to change to light brown remove from the pan and separate the oil and shallots. The shallots will continue to cook out of the pan and will become crispy. Set aside for later.

Ready another pan and add the water, ginger, green onion, rice wine and chicken thigh, then turn the heat to medium. Bring it to the boil for five minutes, if any scum should come to the surface simply skim it off. After 5 minutes turn off the heat and put the lid on then leave it for 15 minutes or until its cooked through. (See notes)

After the 15 minutes is up, take the chicken thigh out and let it to cold down a little bit, remove the bone and shred the chicken.

In a small pan add the chicken stock, sugar, soy sauce, rice wine and shallot, turn to a medium low heat and bring it to boil and cook off the alcohol and allow it to reduce for a few minutes.

Add the Chinkiang Vinegar and cook for another 30 second then turn off the heat and ready to serve.

Add the rice into the bowl then add the chicken, spoon over some sauce and add the shallots.

You could serve with some pickled vegetables and enjoy a wonderful meal.