Directions

To Prep

1. Rub the chicken breast with the rice wine vinegar and set aside until required.

To Cook

1. Heat oil in a small deep-sided saucepan, add in the sliced ginger and shallots. Stir-fry until lightly browned, then add the palm sugar, cinnamon, star anise and cloves.
2. When the sugar caramelises, add the chicken breast and brown on all sides. Add the dark soy sauce, salt and enough water to cover half of the chicken.
3. Remove from heat; Simmer uncovered in a 180°C oven for 20 mins, turning often. Add a little water if the sauce reduces too quickly.
4. Remove the chicken when cooked and slice each breast into 4 pieces. Skim away all the fat from the surface of the sauce. Pour the sauce over the sliced chicken and serve with steaming hot rice.