Another Thai food craving of mine! This chicken gravy will taste really (really!) good when it is marinated at least six hours to one day in advance. First, I start from adding sliced jalapenos into white vinegar and letting it sit in the fridge until serving time. Then, I slice chicken breast and begin marination. Add soy bean paste, soy sauce, a pinch of sugar, pepper, one teaspoon of tapioca flour and water to chicken and mix together. Let it marinate in the fridge for at least six hours. While the chicken starts to cook, I add oyster sauce, soy sauce and chicken stock to intensify the flavour. So, it will balance out after I add tapioca flour that is well mixed with water. Tapioca water creates the sticky and gravy-like texture for this dish. The recipe of this dish is very similar to Rad Na (Thai gravy noodle); however, this chicken gravy is served with rice and jalapeno vinegar.