Place chicken pieces in a mixing bowl. Add light soya sauce, sesame oil and chinese rice wine, smashed garlic and grated ginger. Mix marinade and chicken thoroughly and keep in the fridge for at least 2 hours.

Take out from fridge and arrange chicken pieces with skin facing up in a baking pan (without stacking on top of each other). Pour the marinade left in the mixing bowl over the chicken pieces.

Bake at 170C (fan mode) for 40 - 45 minutes until skin turns brown and crispy.

Garnish with cilantro (chinese parsley).