Escallion Chicken

Clean and cut chicken into bite-sized pieces, approximately 1-1.5 inches. Pat dry with paper towels to remove excess moisture.

Finely slice the sand ginger into thin pieces. Finely cut the escallion and set aside, reserving some for garnish.

Cook the bacon strips until crispy in a wok or large skillet over medium-high heat, then remove and chop into small pieces. Reserve the bacon fat in the wok.

Add oil to the wok and increase heat to high. When oil is hot and shimmering, add the chicken pieces and stir-fry until the surface is sealed and light golden, working in batches if necessary.

Add the sliced sand ginger to the wok and stir-fry for 1-2 minutes until fragrant, breaking up any clumps to distribute evenly.

Add the finely cut escallion to the wok and toss with the chicken for 2-3 minutes until wilted and fragrant.

Pour in the oyster sauce, all-purpose sauce, sugar, and dry sherry, stirring constantly to coat all pieces evenly. Season to taste with salt and dark soy sauce as needed.

Return the chopped bacon to the wok and toss to combine. Drizzle hot oil over the top and stir once more.

Transfer the escallion chicken to a serving plate and garnish with the fried escallion pieces and remaining fresh escallion before serving.