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CHICKEN IN CARAMEL SAUCE




Source of Recipe


the web


List of Ingredients




-- 1/2 cup dark brown sugar
-- 1/4 cup water
-- 1/4 cup fish sauce (see note)
-- 3 tablespoons rice vinegar
-- 1 teaspoon minced garlic
-- 1 teaspoon dark or regular soy sauce
-- 1 teaspoon slivered ginger
-- 1 teaspoon freshly ground pepper
-- 2 small Thai chiles (fresh or dried), broken in half
-- 1 tablespoon canola oil
-- 1 shallot, sliced
-- 1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-size pieces
-- 1/4 pound skinless, boneless white-meat chicken, cut into bite-size pieces
-- Steamed white rice
-- Cilantro sprigs for garnish


Recipe



Combine the brown sugar, water, fish sauce, vinegar,
garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well.

Set the sauce mixture aside.

Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 5 minutes.

Add the chicken to the pan and saute until it is slightly browned, about 5 minutes.

Add the sauce mixture and bring it to a boil.

Reduce the heat to medium and cook until the sauce has reduced by half, about 12 minutes, stirring occasionally.

Serve over rice and garnish with cilantro.

Serves 4 to 6.

Note: Fish sauce is available in Asian markets and upscale supermarkets.