Chicken In Caramel Sauce - cooking recipe

Ingredients

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

Preparation

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.
In a large pot over high temperature, heat the oil; add the sliced shallot and saute until brown, about 5 minutes.
Add the chicken pieces and cook until slightly browned, about 5 minutes.
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.
Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.