Ingredients
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1/2 cup dark brown sugar, packed
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1/4 cup water
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1/4 cup fish sauce
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3 tablespoons rice vinegar
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1 teaspoon garlic, minced
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1 teaspoon soy sauce
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1 teaspoon slivered ginger
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2 small Thai chiles, broken in half
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1 tablespoon canola oil
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1 3/4 lbs dark chicken meat, skinless, boneless, cut into pieces
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1/4 lb white chicken meat, skinless, boneless, cut into pieces
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cilantro, for garnishing
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1 teaspoon ground black pepper
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1 shallot, sliced
Instructions
- 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.