1kg chicken chunks (eg. thigh & drumstick)
1 piece ginger (double your thumb), julienned
1 tbsp minced garlic
1 tbsp minced shallot
1 tsp salt
1 tsp sugar
1 tsp chicken stock
3 tbsp fish sauce
1/2 tsp pepper
1 tbsp vegetable oil
2 tbsp sugar
1,5 cups water/chicken broth/coconut juice/coconut soda
Marinate chicken with ginger strips, garlic, shallot, salt, sugar, chicken stock, fish sauce and pepper for at least 30 minutes
In a large sauce pan or a wok, heat 1 tbsp vegetable oil and sprinkle 2 tbsp sugar into it. Melt sugar under medium heat until it turns dark amber. Quickly add in marinated chicken and stir-fry on high heat until chicken is no longer pink ( about 5 mins).
Add in water/chicken broth/coconut juice/coconut soda. Bring to a boil, skim off the foan and some of the floating fat. Lower heat to medium and cook for 30 minutes, uncovered, until the sauce reduces by one third.
Serve with hot steamed rice..