Poached Chicken Dip

Heat oil in a wok or large pan over medium-high heat, then add chopped garlic and ginger cube, stirring constantly for about 1-2 minutes until fragrant.

Add Chinese brown bean sauce and oyster sauce to the pan, stirring well to combine with the garlic and ginger for 1 minute.

Pour in the chicken stock and bring the mixture to a gentle simmer, then taste and adjust seasoning with sugar and pepper as needed.

Add chopped chile (if using) and stir to distribute evenly throughout the sauce.

Remove the pan from heat and fold in the freshly cut cilantro and spring onions gently, reserving a small handful of each for garnish.

Transfer the dip to a serving bowl and top with the reserved cilantro and spring onions, then serve warm with boiled chicken pieces or vegetable crudités for dipping.