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.