Carmelized Black Pepper Chicken '98

Carmelized Black Pepper Chicken '98

Categories: Main Dish

1/2 c Dark Brown Sugar
3 T Asian Fish Sauce
1/4 c Water
3 T Rice Vinegar
1 t Garlic,Minced
1 t Fresh Ginger,Finely Grated
1 t Pepper,Coursely Ground
2 Thai Chiles,Halved
1 T Canola Oil
1 Shallot,Thinly Sliced
1 lb Boneless,Skinless Chicken Thighs, Cut Into 1-Inch
4 Cilantro Sprigs

[Note: At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken. Taken from Food and Wine September 2008. This was sooo good Paired with Daikon, Beet and Carrot Stir-Fry]

1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

2. Heat the oil in a large, deep skillet, Add the shallot and cook over moderate heat until softened, about 4 minutes. 

3. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 mins.

Transfer to a bowl and garnish with the cilantro.

Serve with Jasmine rice.

Yield: 4 Servings