Put the chopped chicken pieces in a bowl with sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 minutes, or up to 4 hours.

Rinse your rice thoroughly in a sieve until the water runs clear. Set it aside. Heat oil over medium heat in a saucepan or flameproof casserole dish. Add in the chicken and marinade, cooking for 10 minutes. Stir often until it’s brown all over.

Remove the chicken from heat with a slotted spoon and place in a bowl. Stir the rice in…