1 kg chicken chunks (bone-in, skin-on thigh & drumstick), chopped into bite sizes
1 piece ginger (double thumb size), julienned
1 tbsp garlic, minced
1 tbsp shallot, minced
1 tsp salt
1 tsp sugar
1 tsp chicken stock
3 tbsp fish sauce
1/2 tsp pepper, crushed
1 tbsp vegetable oil
2 tbsp sugar
375ml water/chicken broth/coconut juice/coconut soda
In a large mixing bowl, combine chicken, ginger, garlic, shallot, salt, 1 tsp sugar, chicken stock, fish sauce and pepper.
Mix well and leave to marinate for at least 30 minutes.
In a large saucepan or a wok, heat 1 tbsp vegetable oil and sprinkle 2 tbsp sugar over the base.
Melt the sugar under medium heat until it caramelized (dark amber color).
Add the marinated chicken and stir-fry on high heat for about 5 – 10 minutes, until chicken is no longer pink.
Add water/chicken broth/coconut juice/coconut soda. Bring to a boil.
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.