Chicken and Ginger Clay Pot

Ingredients :

Dark brown sugar	3 tablespoons
Water	3 tablespoons
Fresh ginger	1
Garlic	4
Soy sauce	3 tablespoons
Fish sauce	2 tablespoons
Lime juice	2 tablespoons
Star anise	3
Thai red chiles	2
Chicken thighs	12
Chicken broth	1 cup
Red onion	1
Salt	2 tablespoons
Black pepper	2 tablespoons
Cilantro leaves	garnish
Rice	1 bowl

Directions :

• Place the brown sugar and water in a large clay pot or Dutch oven with a tight fitting lid over medium-high heat, stirring until the sugar dissolves. Bring to a boil; add the ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chiles; and stir to combine. Remove the pot from the heat and let cool to room temperature, about 30 minutes.
• Add the chicken pieces and turn to coat in the marinade. Let sit at room temperature uncovered for 1 hour, or cover and marinate in the refrigerator for up to 24 hours.
• If covered, uncover the pot and place it over high heat. Add the chicken broth and onion and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, about 1 hour.

• Remove the chicken to a serving plate. Increase the heat to medium and simmer vigorously until the sauce has slightly darkened in color and has reduced by about a third, about 5 minutes. Taste and season with salt and pepper as needed. Garnish the chicken with cilantro and serve with the sauce and steamed rice.