Caramel Sauce

  • 2 or 3 tablespoons palm sugar
  • 2 tablespoons or so water

Make caramel sauce by melting palm sugar in small saucepan (preferably stainless steel). Add water and stir until consistency is reached.

Chicken

Get an entire chicken and cleaver it into logical small pieces, “breaking” the bones of the main cuts.

Other Ingredients

  • 1 knob (3 inches) of ginger
  • 3 or 4 garlic cloves
  • 4 or 5 small bird (thai) chilies
  • Black pepper
  • 1/2 white onion, slivered
  • 2 or more tablespoons of fish sauce
  • Water
  • Salt if you want
  • Half a package of green onions, chopped

Peel the large knob of ginger. Cut it into very thin “sheets”. Cut half of the sheets into fine julienne, and set aside. Combine the remaining ginger in mortar with garlic and chilies. Pound.

In a dutch oven or large sautee pan, add just a touch of peanut oil, and pounded aromatics, slivered ginger, sautee for a minute or so, then follow with the chicken pieces. Stir fry for a few minutes until the chicken is lightly browned.

Add caramel sauce, fish sauce, onions, and enough water to cover the chicken pieces. Stir and bring to a boil, then reduce to very low simmer, stir, and hit with black pepper. Partially cover and simmer for 45 minutes to an hour, stirring occasionally.

Turn off heat. Garnish with chopped green onions and let sit for half an hour. You may need to salt/add more fish sauce at this point to your preference. Serve with steamed jasmine rice.