4 chicken thighs (three of us ate 5)
1 sm. piece of ginger root (I used crystallized ginger)
1 tbsp. plus 1 tsp. of sugar
5 tbsp. of fish sauce (I used Worcestershire sauce)
Pepper to taste (generous)
1 tsp. vegetable oil
1 clove of garlic, chopped
2 tbsp. of caramelized sugar (directions to caramelize below)

Bone the chicken and cut it into 1 inch squares. In a bowl sprinkle the chicken with ginger, sugar, fish sauce, and pepper. Heat the toil, fry the garlic in it. Add the chicken mixture and stir well; cover; reduce heat to medium and cook 10 minutes. Add caramelized sugar, cook 10 minutes and serve over rice. Serves 4.