Vietnamese Ginger Chicken (Gà Kho Gừng)

Ingredients

• 500g chicken chunks (thigh & drumstick), cut into bite-sized pieces
• 1 tbsp minced ginger & 1 thumb sized ginger piece, julienned 
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken powder
• 3 tbsp fish sauce
• 1/2 tsp ground pepper
• 1 tbsp cooking oil
• 2 tbsp sugar
• 2-3 cups coconut water

Method
- Marinate the chicken with minced ginger, shallot, garlic, salt, 1 tsp sugar, chicken powder, fish sauce and ground pepper for 30 minutes.
- In a large sauce pan or a wok, heat 1 tbsp oil and sprinkle 2 tbsp sugar into it. Melt sugar under medium heat until it turns dark amber. Quickly add in marinated chicken and stir-fry on high heat until chicken is no longer pink.
- Add in coconut water and julienned ginger. Bring to a boil, skim off the foam and some of the floating fat. Lower the heat to medium and cook for 15-20 minutes without cover until the sauce reduces by one third.
- Serve hot with steamed rice.

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