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Export 12 ingredients for grocery delivery
Step 1
In a cold fry pan, add the oil and the sugar. Turn the heat up to medium high and allow the sugar to slowly caramelise.
Step 2
Once the sugar has started to form bubbles and is amber in colour, take off the heat and allow it to go a little further without burning. Then add the chicken, put the pan on low-medium heat and stir the chicken around to coat in the caramel for about 3 minutes.
Step 3
In a small bowl, combine the chicken bouillon or stock powder (if using) with 1/4 cup of boiling water. Stir the mixture into the fry pan with the garlic, ginger, salt, sugar and pepper.
Step 4
Turn down the heat to medium and put the lid on the fry pan with about 3 cm (1 in) gap for the steam to escape. Cook for 6 minutes.
Step 5
After 6 minutes, flip the chicken to colour the other side. Cook for a further 6 minutes partially covered.
Step 6
Check if the chicken is cooked. If yes, add the fish sauce and onion wedges and stir. Cook for a further 2 minutes uncovered to take the edge off the onions. If no, cook the chicken until done then add the fish sauce and onions.
Step 7
Check the seasoning of your sauce and adjust according to your taste. (Note 1)
Step 8
Garnish with chopped spring onions and serve with white jasmine rice.
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