Cook chicken wings in water on high heat for 10-12 minutes.

Add vegetable oil and cook for an additional 15 minutes on medium heat or until the chicken is brown on both sides.

Reduce heat to medium-high, drizzle all wings with sweet dark soy sauce, one tablespoon at a time.

Stir 4 or 5 times to ensure all wings are coated.

Add the remaining ingredients: chopped garlic, MSG (optional), water, sliced onion, finely chopped ginger, and green onions.

Simmer on low heat for 5-8 minutes, allowing the flavors to meld.

Remove from heat and let it stand for 3-4 minutes.

Serve warm with hot cooked rice.