Heat 3 tbsp vegetable oil in a small saucepan or frying pan on medium heat, around 1-2 minutes. Add 1/3 of the garlic to the pan, stirring occasionally and cook for 45 seconds, followed by another 1/3, sauté for a further 45 seconds. Add the final 1/3 of the garlic along with the spring onion and cook for 30 seconds. Turn the heat off and add the oyster sauce and MSG. Stir to combine. Set aside while we cook the chicken.