Braised Chicken with Ginger and Fish Sauce

Cut chicken thighs into 2-inch pieces. In a bowl, marinate the chicken with 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 0.25 teaspoon of black pepper for at least 15 minutes.

Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon of sugar and cook, stirring constantly, until it melts and turns a deep amber caramel color. Be careful not to burn it.

Immediately add the sliced shallots, minced garlic, and sliced ginger to the pot. Sauté for 1-2 minutes until fragrant, being careful as the caramel may bubble vigorously.

Add the marinated chicken to the pot and stir to coat it with the caramel and aromatics. Cook for 5 minutes, stirring occasionally, until the chicken pieces are lightly seared.

Pour in the remaining 2 tablespoons of fish sauce and the water. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 15-20 minutes, or until the chicken is tender and cooked through.

Uncover the pot, increase the heat to medium-low, and continue to cook for another 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken.

Taste and adjust seasoning if needed. Garnish with chopped scallions and the remaining 0.25 teaspoon of black pepper before serving hot with steamed rice.