GINGER SOY CHICKEN

Accidentally, came across this recipe of Pailin's Kitchen on you tube where the chef has shared this easy and delicious stir fry chicken dish. This dish is cooked without adding any water.
According to the chef, the original recipe uses cooked boiled chicken which is chopped and fried with soy sauce. 

As I love ginger with chicken, this dish seems easy and simple to cook.  Easy and simple recipes without compromising the taste and flavour are always my favourite.

I tried the recipe with slight modification to the method and no regrets, this is an awesome ginger flavoured chicken which is so much faster to cook compared to braising it.
If you are a ginger lover, I suggest to add more which I will do next time when I prepare this yummy dish again. As I do not have cilantro in hand, I have used spring onions.  I believe using cilantro will make the flavours more Thai......

Recipe adapted from Pailin's Kitchen with modifications
Ingredients
[serve 3]
2 deboned large chicken whole legs [about 500 gm] - cut into big cubes
3 tbsp soy sauce
2 tsp black soy sauce
4-5 cloves garlic - chopped
2-3 tbsp chopped ginger
20 gm palm sugar - finely chopped
¼ tsp ground white pepper or black pepper
1 stalk cilantro with stems - chopped 
Some fresh julienned ginger for garnish

1. Marinate chicken with light and dark soy sauce for 15-20 minutes [mine was marinated for several hours].
2. In a non stick wok, add 1/2 tbsp cooking oil, saute garlic and ginger until aromatic and garlic starts to turn golden.   Push aside, using the oil in the wok, add in marinated chicken pieces with marinade, if possible skin side down and pan fry until brown on both sides.
3. Constantly, stir fry chicken until firm and cooked.  Lastly add in palm sugar and fry until sugar dissolves and chicken is completely cooked.
4. Off heat, add cilantro, toss and plate.
5. Garnish with extra julienned fresh ginger if desired. Serve with rice.

Note: If you want to make this spicy, add some chopped Thai chillies along with the ginger and garlic.