Using 阿基師 's youtube cooking show, I followed his recipe to make the Taiwan fame dish: 三杯雞. Though, since I cannot differentiate the difference between 香油 and 麻油, I just used 麻油 as 香油.
Result: Okay. Good sauce. But I have an old problem: I never know how to cook tenderly soft chicken. It is always a bit harder, though not too hard. And somehow only 80% of chicken absorbed the sauce (Perhaps I shouldn't broil the chicken in the first place, just simply heat it with hot water). I am 90% satisfied.