Clay Pot Ginger Chicken

n 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.

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.  Ad 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.