Ingredients

• 2 lbs Chicken thighs, chopped into one inch chunks
• 1 two inch piece Ginger, julienned
• 1 tbsp Minced Garlic
• 1 tbsp Minced Shallot
• 1/2 tsp Salt
• 1 tsp Chicken Stock
• 1 tbsp (up to 3 tbsp) Fish Sauce
• 1/2 tsp Pepper
• 2 tbsp Sugar
• 1 tbsp Vegetable Oil
• 1-1/2 cups Water/Chicken Broth/Coconut Juice/Coconut Soda

Instructions

1. In a large mixing bowl, combine chicken, ginger, garlic, shallot, salt, chicken stock(or mushroom seasoning), fish sauce, and pepper. Mix well and leave to marinate for at least 30 minutes.
2. In a large saucepan or a wok, heat 1 tbsp vegetable oil over medium heat and sprinkle 2 tbsp sugar over the base. When the sugar turns dark amber, quickly add the marinated chicken and stir-fry until chicken is no longer pink (about 5 minutes).
3. Then add water/chicken broth/coconut juice/coconut soda. Bring to a boil and skim off the foam and some of the floating fat. Lower heat to medium and cook for 30 minutes, uncovered, until the sauce reduces by one third.
4. Serve with hot steamed rice.

Notes

• I like to be conservative with the fish sauce because I usually use chicken broth instead of either of the coconut liquids, and it tends to come out overwhelmingly salty after it reduces with 3 tablespoons of fish sauce.

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