1 tsp oyster sauce
1 tbsp sugar
500g/ 1lb chicken, chopped into bite sized pieces
2 tbsp finely sliced ginger
2 tbsp vegetable oil
2 tbsp finely diced garlic
4 spring onions (scallions), sliced into 4cm lengths
Pinch of cracked black pepper
1 long chilli, julienned, to garnish
Jasmine rice, to serve
Cover and place in the fridge to marinate for 20 minutes.
Bring a wok or saucepan to medium heat, then add oil and garlic, and cook until fragrant.
Turn the heat to high, then add the chicken, sealing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
Skim off all impurities until clear (I didn't really have any because I used store bought stock, not home made.) and cover the pan. Reduce the heat to low and simmer for 15 minutes.
Add spring onions and cracked black pepper, stir and cook for a further minute.
Serve with jasmine rice preferably or white rice if you don't have jasmine.