Finely chop ginger and garlic.
Cube chicken pieces.
Add 500ml (17fl oz) warm water to vermicelli in a separate bowl for 10 mins.
Saute onion in oil in a hot pan for 5 minutes.
Add chicken pieces, garlic, ginger and brown sugar and cook through for 10 minutes.
Add vermicelli and dark soy sauce and continue cooking for 10 minutes before simmering on a low heat for a further 5 minutes
Serve with boiled basmati rice
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