Method:Baking

1. Formula

1. 2 tablespoons sugar
2. 1/3 cup hot water
3. 2 tablespoons vegetable oil
4. 2 Thai red chiles, chopped
5. 1 clove garlic, minced
6. 2 (2 inch) pieces fresh ginger, peeled and cut into slivers
7. 1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
8. 1 1/2 tablespoons Asian fish sauce
9. 1/4 teaspoon salt
10. 2 teaspoons sugar
11. 1 small onion, cut into thin wedges
12. 1/4 cup hot water
13. 2 scallions, cut into 2-inch lengths
14. 6 sprigs cilantro, cut into 1-inch lengths

2. Nutrition Information

• Calories: 266 kcal
• Carbohydrates: 13 g
• Dietary Fiber: 1 g
• Fat: 14 g
• Protein: 20 g
• Sugars: 10 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a small heavy saucepan, cook 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
2. Heat the oil in a medium Chinese clay pot or in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.

4. Remark