Iron Pot Chicken

3 tablespoons fish sauce

3 tablespoons sugar

2 tablespoons vegetable oil 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. 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. Add fish sauce mixture and stir until sugar caramelizes and turns golden brown. Add chicken and stir until opaque, about 2 minutes. Add chilies, ginger 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.

Yield: 2 servings.