Ingredients:
1/2 cup dark brown sugar, packed
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon garlic, minced
1 teaspoon soy sauce
1 teaspoon slivered ginger
1 teaspoon ground black pepper
2 small Thai chiles, broken in half
1 tablespoon canola oil
1 shallots, sliced
1 3/4 lbs dark chicken meat, skinless, boneless, cut into pieces
1/4 lb white chicken meat, skinless, boneless, cut into pieces
cilantro, for garnishing
Directions:
Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
Mix well.Set aside.
Heat the oil in a large pot over high heat.
Add the shallot and saute until brown,about 5 minutes.
Add the chicken and saute about 5 minutes or until slightly browned.
Add the sauce mixture and bring to a boil.
Turn the heat down to medium.
Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
Serve chicken over steamed white rice.
Garnish with sprigs of cilantro.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.