1 chicken about 1.3 - 1.8 kg (3 - 4 lbs)
1 tablespoon Northern Mountain Garlic
1 tablespoon Coastal Purple Shallots
2 tablespoon Sparrow Ginger
½ teaspoon kosher salt
1 teaspoon black pepper
2 tablespoon fish sauce
1 tablespoon granulated sugar
2 ½ cups coconut water
¼ teaspoon Heaven Facing Chili (optional)

• Break down your whole chicken into the two thighs, drumsticks wings and breasts. Use a cleaver to chop those pieces up into large chunks. The chicken will shrink once cooked so don't chop it too small.
• Season the chicken chunks with the dried shallot, garlic, and ginger. Add the salt, pepper and fish sauce and mix well to coat all the chicken pieces. Let this marinate for at least 30 minutes, up to overnight.
• When you're ready to start cooking, heat the sugar in a heavy bottomed pot on medium-high heat. Stir the sugar occasionally so it melts and caramelizes at the same time. Continue to stir the sugar as it bubbles and browns.
• Once the sugar is a deep caramel color, add the chicken and all its juices. Stir the chicken quickly to coat it in the melted sugar.
• Once the chicken is browned, add enough coconut water to cover the pieces. Add some chili flakes if you want the dish to be spicy.
• Simmer the chicken uncovered until the coconut water has evaporated into a thin sticky sauce.