In a wok over high heat, put in oil, ginger, chilli-garlic sauce, garlic, onion and stir until fragrant.
Add the chicken, fish sauce, sugar, and salt. Stir for 2-3 minutes until barely cooked. If using a claypot, transfer the whole into it.
Add the chicken stock and the caramel sauce. Cover and cook for 30 minutes, maintaining a low simmer (you can cook for longer if you want to let the tastes develop. I usually have no time). Uncover, cook for 5 minutes until the sauce is thickened. Add the scallions and cilantro, and remove the pot from the heat.
Serve hot with rice and a vegetable (green beans is a nice idea).
Recipe by Aliette de Bodard at http://aliettedebodard.com/2012/12/19/ga-kho-gung-braised-chicken-with-ginger/