1. Add seasoning (1) to a bowl and mix well.
2. Rinse and cut chicken leg into sections; Blanch in boiling water for 20 seconds so as to drain the blood; Remove and immediately rinse in running water; Pat dry; Marinate in seasoning (1) for 30 minutes.
3. Rinse and slice ginger.
4. Heat a wok with 1T sesame oil over a high heat; Stir-fry sliced ginger till fragrant; Add the chicken; Stir-fry over a medium heat till slightly brown; Add 1 cup of rice wine and 1 cup of water; Bring to the boil ov