Directions

To Make

1. Clean and chop chicken thighs into big chunks.
2. Marinate with sugar, salt, fish sauce, black pepper and cooking oil for 30 mins.
3. Heat a heavy bottom pot over medium low heat. Add oil and sugar and mix. Let the sugar melt slowly and caramelise. This will take up to 5 mins until the sugar turns brown.
4. Add in all the braising ingredients except fish sauce and water. Sauté until fragrant for about 2-3 mins over medium heat.
5. Add in chicken and stir to coat and let it cook for 5 mins or until chicken turns opaque.
6. Add fish sauce and water. Reduced to low heat and simmer covered for 30 mins. Stir periodically so the chicken does not burn at the bottom.
7. Cook uncovered for 8-10 mins to thicken up the sauce.
8. Garnish with chopped spring onion and shredded ginger and serve with steamed rice.