By Keith Floyd
Although it may seem strange to cook a savory dish with caramel, this is a popular combination in many parts of Asia. The sweet-savory mixture of the sauce is very delicious.
To make the caramel sauce, melt the sugar gently in a heavy-bottom pan, stirring all the time until it turns brown. Remove from the heat and stir in the fish sauce. Add the shallots, then return to the heat and simmer gently until the sugar has dissolved and you have a smooth, golden sauce. Let cool.
Once the sauce has cooled, add the chicken pieces, ginger, and chiles and simmer gently