3 tbsp fish sauce
1 tsp oyster sauce
1 tbsp sugar
5 cm ginger, peeled and sliced
500 g chicken thighs, chopped into 1 cm pieces
3 tbsp vegetable oil
250 ml chicken stock
3 x spring onions, cut into 3 cm batons
1 x long red chilli, julienned
Coriander leaves, picked, to garnish
Cooked rice to serve
In a mixing bowl, combine the fish sauce, oyster sauce and sugar. Mix well to dissolve the sugar, then add the ginger and the chicken, massaging the marinade in to the flesh. Cover and marinate in the refrigerator for 20 minutes.
Bring a wok or saucepan to medium heat. Add the oil and garlic and cook for 1 minute, or until fragrant.
Turn the heat up high, then add the chicken (no need to drain it - just don't add the marinade from the bottom of the bowl.) Seal the chicken on all sides. Pour in the stock and remaining marinade and bring to the boil.
Skim off the impurities until the mixture is clear, then cover the wok. Reduce the heat to low and simmer for 15 minutes.
Add the spring onion and pepper, stir, then cook for a further minute.
Transfer to a serving bowl and garnish with the chilli and coriander. Serve with rice.