MAKES 4-6 SERVINGS Betty found this gem in the SF Chronicle food section, and recreated it as her own. It has become a family favorite, pleasing everyone with its caramel like flavor made from brown sugar and fish sauce. 1/2 cup dark brown sugar 1/4 cup water 1/4 cup fish sauce 3 tablespoons rice vinegar 1 teaspoon soy sauce 1 tablespoon slivered ginger 1 teaspoon fresh ground pepper 2 small Thai chilies, broken in half 1 tablespoon canola oil 1 shallot, sliced 1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-sized pieces Steamed white rice or cooked chow mien noodles Cilantro sprigs and green onions for garnish 1. Combine sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set mixture aside. 2. Heat oil in a large pot over high heat. Add shallot and sauté until brown, about 5 minutes. 3. Add chicken and sauté until slightly brown, about 5 minutes. 4. Add the sauce mixture and bring to a boil. 5. Reduce heat to medium. Cook until the sauce has reduced by half, about 12 minutes, stirring occasionally. 6. Serve over rice or chow mien and garnish with cilantro and green onions.