Ginger Chicken in a Clay Pot
1 tablespoon vegetable oil
1 shallot, minced
1 teaspoon minced garlic
1-1/4 pounds skinless boneless chicken breast, cut into large chunks, rinsed
1-1/2 tablespoon minced fresh ginger
1/2 teaspoon minced fresh chilis (optional)
2 teaspoons light brown sugar
2 tablespoons Asian fish sauce (nuoc nam or nam pla)
1/2 cup chicken broth or water
2 green onions (white and most of the green part), cut into 1-inch lengths
1 tablespoon chopped cilantro
1/4 teaspoon freshly ground pepper, or to taste
Heat the vegetable oil in a clay pot or other pot over medium heat.
When it is hot, add the shallot and garlic an cook, stirring, for 2 to 3 minutes, or until fragrant.
Add the chicken, ginger and chiles.
Cook for 2 minutes or until the chicken loses its raw look.
Add the brown sugar and stir for 1 minute.
Stir in the fish sauce and cook for 1 minute.
Add the chicken broth and bring to a boil.
Reduce heat to low and simmer for about 15 minutes, or until the chicken is done.
The sauce should be slightly thick. (Add more water if necessary.)
Remove from heat.
Garnish with the green onions and cilantro; season with the pepper.
Serve right from the clay pot.