1 whole 4 inch long chunk of fresh ginger cut in to 1 inch long slim strips
1 shallot diced
2 Tbsp Olive oil
1 bunch (approx. 7 green onions) of green onion cut in to 1/2 long pieces
1/4 cup plus 2 tbsp soy sauce
1 cup chicken broth
2 cups of water
2 Tbsp fish sauce
3 Tbsp sugar
Directions:
cut raw chicken in to thin strips, salt and pepper, toss is corn starch, set aside.
Saute ginger strips (except for 2 Tbsp worth), olive oil, on low for 5 minutes.
add shallot and garlic, turn heat to medium, saute two minutes.
add liquids and sugar, bring to a boil.
add chicken. Simmer until sauce has reduced and thickened (about 10-15 minutes). When you think the sauce is almost thick enough, but not quite (about 2 minutes left), add the rest of the ginger.
When sauce has thickened, turn off heat, add green onions, serve immediately with rice.
*if sauce is not thickening, add another 2 Tbsp of corn starch to about 1/4 cup of chicken broth, whisk together, add to sauce, stir and simmer for another 5 minutes.