Ginger soy chicken (gai kem)

Cut chicken thigh into about one inch cubes.

Marinate in soy sauce, Golden Mountain sauce and black soy sauce for 15 to 20 minutes; chop the garlic and ginger meanwhile.

Heat vegetable oil in a wok, add plenty of garlic and the ginger and let them flavour the oil.

When some of the garlic turns golden add the chicken and keep tossing until almost done; add no liquid, this is a dry dish.

Just before the inside is done add palm sugar and white pepper and toss until the sugar dissolves.

Turn off the heat and toss in lots of cilantro, stems too; optionally top with julienned fresh ginger. Serve with rice.