Gà Kho Gừng (Ginger Chicken)

1. In a bowl, marinate chicken pieces with half of the julienned ginger, half of the minced garlic, and a pinch of black pepper for at least 10 minutes. 2. In a large skillet or clay pot, heat sugar over medium-high heat until it melts and turns into a deep amber-colored caramel. This happens quickly, so watch carefully to prevent burning. 3. Immediately add vegetable oil, the remaining julienned ginger, and minced garlic to the caramel. Sauté for about 30 seconds until fragrant. 4. Add the marinated chicken to the pot. Stir-fry for 5-7 minutes until chicken is browned on all sides. 5. Pour in fish sauce and water (or coconut water). Bring to a simmer, then reduce heat to low, cover, and braise for 20-25 minutes, or until chicken is tender and cooked through, and the sauce has thickened slightly. 6. Uncover and continue to simmer for an additional 5-10 minutes if you prefer a thicker sauce. 7. Taste and adjust seasoning if needed. Garnish with sliced green onions and serve hot with steamed rice.