Vietnamese Caramelized Chicken with Ginger - Zest Plate

Ingredients

• 1 kg skinless chicken thigh fillets, cut into large 5 cm pieces
• 3 tbsp fish sauce
• 1 bird's eye chilli, deseeded and finely minced (optional)
• 3 tbsp vegetable oil
• 1/4 cup tightly packed brown sugar
• 1/3 cup finely julienned ginger (about a 5 cm thick piece)
• 2 eschalots, halved and finely sliced (or substitute half a red onion)
• 1/2 cup boiling water
• Fresh coriander or green onion slices (recommended)
• Red chilli, finely sliced (optional)
• Jasmine rice, white rice, or any plain rice of choice