Vietnamese Caramelised Ginger Chicken

Marinate the chicken and leave aside for 30 minutes.
500 g chicken, 2 Tbsp fish sauce, 1 tsp oyster sauce, 5 cm ginger, 1 Tbsp sugar
Heat the oil in a wok or frying pan over medium heat and sauté the onions for about a minute.
1-2 Tbsp sesame oil or vegetable/peanut oil, 1 medium onion
Add the ginger and garlic and continue cooking for another 2 minutes until you get a strong fragrance from the mix.
6.5 cm ginger, 2 cloves garlic
Turn the heat up high and add the chicken, leaving whatever little marinade there is, in the bowl. Brown the chicken for about 2-3 minutes, being careful not to let the onion mix burn, so stir it a couple of times.
Add the stock, more or less, depending on how dry you'd like it to be. Bring it to boil, then cover and simmer for about 20-30 minutes, until the chicken is cooked through.
100-200 ml light chicken stock
At this stage, the sauce would have thickened to a lovely, thick light caramel texture. Check seasoning, it should be spot on, if not adjust.
Serve sprinkled with the spring onions, ginger & chillies. You can even add some coriander as garnish.
2 spring onion, 1 red chilli, 2.5 cm ginger