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Remove excess of fat from the sides of the magrets. Score the skin side of the breasts in a crosshatch pattern with the point of a knife. Be careful not to pierce the flesh. Season with salt and pepper. Place on a non metallic dish or bowl and set aside.
Combine garlic, sugar, lemon juice, soy sauce and chili sauce in a bowl. Pour mixture over magrets and turn to coat completely. Cover with plastic film and marinate for 1 hour in the refrigerator.
Drain magrets and reserve marinade. Pour 1 teaspoon oil in the skillet and heat until very hot. Place magrets, skin side down and fry for 5 minutes, approximately, until skin turns golden. Discard excess fat, turn magrets and fry the other side for 2 – 3 minutes. Magrets must be medium rare. Add reserved marinade, plum sauce and chicken stock. Cook 2 – 3 minutes more. Remove magrets from the skillet and allow to cool for 3 minutes.
Place magrets on a cutting board and cut in thin slices.
Arrange slices on a dish or serving dish, and pour sauce on top.
Serve with Rice with Rice with Crispy Vegetables and Sauteed Spinach.
* These oriental sauces are found in oriental markets or in the oriental section of supermarkets.
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