In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh.
Cover and place in the refrigerator to marinate for 20 minutes.
Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant.
Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.
Add spring onions and freshly ground black pepper, stir and cook for a further minute.
Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.
Recipe courtesy of Luke Nguyen