Iron Pot Chicken

• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 2 tablespoons vegetable or olive oil
• 3 large shallots, cut into quarters or half a medium onion, cut into 8 wedges
• 1 pound skinless, boneless chicken thighs, cut into pieces 1 inch square and 3/4 inch thick
• 10 fresh Thai bird chilies, stemmed and crushed
• 1 ounce ginger, peeled and cut into fine julienne
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup chicken stock or water
• 2 sprigs cilantro, chopped
• Cooked white rice for serving (optional)

1. 1. In a small bowl, combine fish sauce and sugar, set aside. In a large skillet over medium heat, heat oil. Add shallots or onion and stir until translucent, 1 to 2 minutes.
2. 2. Add fish sauce mixture and stir until sugar carmelizes and turns golden brown. Add chicken and stir until opaque about 2 minutes. Add chilies, giner and black pepper and stir for 2 minutes. Add stock or water, raise heat to high, and bring to a boil. Continue to cook, stirring frequently, until sauce is reduced and thickened and chicken is cooked, about 5 more minutes. Stir in cilantro and if desired, serve over rice.

fish sauce, sugar, vegetable, shallots, skinless, fresh thai bird chilies, ginger, freshly ground black pepper, chicken, cilantro, white rice

Taken from www.epicurious.com/recipes/member/views/iron-pot-chicken-50069663 (may not work)