In a wok, heat oil until just smoking. Add chicken, breast side down, and cook until golden, 5 to 7 minutes. Turn over and cook for about 5 minutes. Remove from heat, drain and rest in a warm place for 10 minutes.
In the wok, bring the stock, soy and sugar to a boil and mix ingredients together in a bowl. Cut the chicken with a knife or clever, Chinese style, into bite-size pieces. Reform the chicken shape on a plate and tip the ginger mix onto the chicken, pour over stock mix and serve.
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