Cut skinless boneless chicken thighs into chunks, dust with seasoned flour and fry in hot oil until well-browned on all sides.
Remove from the pan and set aside. Fry an onion, sliced vertically into slivers, along with 3 cm piece of ginger and a clove
of garlic, both chopped finely, then add 2 Tbs soy sauce, 2 Tbs dry sherry and 2 Tbs oyster sauce. Return the chicken to the pan,
along with a small cup of water, bring to a boil and simmer for 10 – 15 minutes, until the sauce has reduced and started to thicken.
Stir in sliced water chestnuts and a finely chopped deseeded red chilli, simmer for another couple of minutes, garnish with
coriander leaves and serve with rice.