Peel Ginger and garlic with a knife or spoon and Chop the garlic and ginger.
Combine all wet and dry ingredients with ginger and garlic chop. Put in a big pot and put on low to start melding those flavours. If the flavour is too much then add some water.
Remember, flavour gets more potent when you thicken the sauce.
Season the chicken thighs lightly with salt and pepper.
Lightly oil the frying pan.
Sear the chicken thighs. I did it a bit just enough to render some of the fat off to give the chicken a bit better texture and flavour.
Don't cook all the way through. Just enough to crispy up the skin or burn some fat off.
When the Chicken is done being seared put it in the pot with the sauce, then bring to a boil.
Once it's at a boil reduce to simmer for at least 40 to 45 minutes.
It can go for an hour no problem.
Once the chicken is cooked transfer it to another pan.
To thicken the sauce make a flour slurry.
Put water first in a bowl before the flour to ensure no clumps and Stir the slurry.
Get the sauce back up to a rolling boil then dump in the slurry.
Stir well then reduce heat till to sauce reaches desired thickness.
Add the chicken back in and make your plates. Always serve with some white rice and spring onion.