Heat wok with oil until just hot. Fry the garlic and chicken together for 2-3 minutes until lightly browned.
Add the shrimp paste, sugar and ginger and stir for 2-3 minutes. Add the kecap manis and spring onions, bring to a simmer then reduce the heat to low. Cover the wok and simmer the chicken for 30 minutes, stirring occasionally. Add a little water if the chicken sticks.
Serve with fluffy rice or just on their own as a little albeit messy canapé