Preparation
1. Coat the chicken in the prepared marinade and let marinate for at least 30 minutes, or overnight for best results.
2. Toss the chicken with the beaten egg and flour to coat. Heat oil in a pan and fry until golden on both sides. Remove and set aside; the chicken does not need to be cooked through at this stage.
3. Add the garlic and ginger to the pan. Add the pumpkin and tomato and stir-fry until fragrant and the tomato releases its juices. Stir in the tomato paste and 30 ml water, then braise the pumpkin over low heat for 5 minutes.
4. Cut the browned chicken into bite-sized pieces and return it to the pan. Add enough water or chicken stock (about 200 ml) to cover. Cover and simmer over medium heat for 5-8 minutes, then turn up the heat to reduce the sauce.
5. Season with salt, black pepper and sugar to taste, then stir well.
6. Spoon the chicken and pumpkin onto a serving plate, scatter with chopped scallions and serve.