1 LB SNAIL (ESCARGOT) TAIL REMOVED
3 OZ CHICKEN STOCK
1 TBSP COOKING WINE
2 TBSP OYSTER SAUCE
2 TBSP LIGHT SOY SAUCE
1 TBSP DARK SOY SAUCE
1/2 TSP SESAME OIL
1 TSP FISH SAUCE
1 TSP GROUND BLACK PEPPER
1 TSP WHITE SUGAR
2 TBSP GINGER FINELY CHOPPED
5 CLOVES MINCED GARLIC
1/2 MEDIUM ONION
3 STALKS GREEN ONION
CILANTRO FOR GARNISHING
