Chicken In Caramel Sauce

• 1/2 cup packed dark brown sugar
• 1/4 cup water
• 1/4 cup fish sauce
• 3 tablespoons rice vinegar
• 1 teaspoon dry sherry
• 1 teaspoon minced garlic
• 1 teaspoon dark soy sauce or 1 teaspoon regular soy sauce
• 1 teaspoon slivered ginger
• 1 teaspoon fresh ground black pepper
• 2 small fresh Thai chiles or 2 small dried Thai chiles, broken in half
• 1 teaspoon vegetable oil
• 1 large shallot, sliced
• 1 3/4 lbs skinless boneless dark chicken meat, cut into bite size pieces
• 1/4 lb skinless boneless white meat chicken, cut into bite size pieces
• steamed white rice
• 1 fresh cilantro, sprig for garnish

1. In a small bowl, combine the brown sugar, water, fish sauce, vinegar, sherry, garlic, soy sauce, ginger, black pepper, and chiles and mix well; set this sauce mixture aside.
2. In a large pot over high temperature, heat the oil; add the sliced shallot and saute until brown, about 5 minutes.
3. Add the chicken pieces and cook until slightly browned, about 5 minutes.
4. Add the sauce mixture to the pot and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 to 12 minutes.
5. Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.

brown sugar, water, fish sauce, rice vinegar, sherry, garlic, soy sauce, slivered ginger, fresh ground black pepper, chiles, vegetable oil, shallot, chicken meat, white meat chicken, steamed white rice, fresh cilantro

Taken from www.food.com/recipe/chicken-in-caramel-sauce-107312 (may not work)