Trim the Achilles tendon of chicken legs and remove wing tips.

Wash the chicken under running water to remove impurities and pat dry with kitchen towels.

Slice green onions into 4–5 cm pieces diagonally.

Slice the ginger into thin pieces.

Heat a pan on high heat and place chicken skin-side down. Sprinkle 3 pinches of salt and cook for 3 minutes without flipping.

Reduce heat to medium, flip the chicken, cover with a lid, and cook for another 3 minutes.

Add garlic and sliced green onions to the pan and stir-fry well.

Add 1 tbsp sugar to the chicken and vegetables, mixing thoroughly.

Push chicken and vegetables to one side of the pan. Add 3 tbsp soy sauce to the empty space and let it caramelize slightly. Then add 1 tbsp oyster sauce and 6 tbsp corn syrup, mixing everything together.

Reduce heat to low, add rice cakes, stir, and cover with a lid. Let it simmer for 5 minutes.