Defrost and rinse the Thai Frozen Crocodile Palm. Add 5g of sliced ginger and an appropriate amount of Shaoxing wine into a pot of water and bring to a boil. Parboil the crocodile palm and set aside.
Add an appropriate amount of oil and 60g of sugar in a small saucepan. Using medium heat, stir the mixture until it bubbles and begins to turn into caramel colour.
Turn off the heat. Put the crocodile palm into the saucepan and evenly coat with the syrup. Set aside.
Preheat the air fryer to 180°C (approximately 3 minutes).
Pour some oil into the baking tray, then add 30g of sliced ginger, dried facing bird eye chili, star anise, shallots, sectioned spring onions and sliced garlic. Sauté.
Add oyster sauce, light soy sauce, chicken powder, rock sugar, water (or broth) and crocodile palm. Stir to mix well. Bake for 5 minutes.
Cover the tray with foil and lower the temperature to 130°C. Bake for about 1 hour and 45 minutes.
Take out the crocodile palm and remove bones. Slice and dress with the sauce. Serve.
*Adjust the baking time to achieve preferred tenderness.
