Recipe: Chicken Simmered in Caramel Sauce (Vietnamese)

CHICKEN SIMMERED IN CARAMEL SAUCE

1 1/2 pounds boneless chicken thighs
2 tablespoons vegetable oil
1 tablespoon chopped garlic
3 tablespoons finely chopped fresh ginger
2 tablespoons chopped shallots or onion
2 tablespoons fish sauce
2 tablespoons brown sugar or palm sugar
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried chile flakes
1/4 cup water
3 green onions, trimmed and cut into 2-inch lengths

Chop the chicken into big chunks by halving each thigh and then cutting each half into quarters.

In a large, deep skillet or a large saucepan, heat the oil over medium-high heat until a bit of garlic sizzles at once. Add the chicken and cook for about 2 minutes, tossing once or twice.

Push the meat out to the sides of the pan and add the ginger, shallots and garlic to the middle of the pan. Cook for about 1 minute, and then toss well.

Add the fish sauce, both kinds of sugar, the salt, pepper and chile flakes and toss to mix everything well. Let the sauce come to a strong boil and begin to thicken, and then add the water. Adjust the heat to maintain a lively simmer and then cook the chicken for 10 to 15 minutes, tossing now and then. When the sauce is a handsome reddish brown syrup and the chicken is cooked, add the green onions and toss well.

Transfer to serving dish and serve hot or warm.

Servings: 4 to 6
Source: Quick & Easy Vietnamese by Nancie McDermott