1 tablespoon sugar
3 tablespoons fish sauce
1 teaspoon oyster sauce
17 1/2 ounces/500 g chicken, chopped into bite-size pieces
2 tablespoons finely sliced fresh ginger
2 tablespoons vegetable oil
2 tablespoons finely diced garlic
1 cup/ 250 ml chicken stock
Pinch salt and freshly ground black pepper
4 spring onions (scallions), sliced into 1 1/2-inch/4 cm lengths
1 long chile, julienned
Serving suggestion: Jasmine rice.
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