6 chicken thighs (deboned, discard most fat and skin)
2 slices ginger, minced
1 clove garlic, minced
1/4 sm. onion, thinly sliced
2 tbsp. fish sauce (purchased at Oriental Market)
1 tbsp. sugar
1 tbsp. cooking oil
A dash paprika/red pepper flakes
A dash of Accent
A dash of salt

Marinate chicken in a bowl with a dash of salt and Accent for 1/2 hour in refrigerator. Heat a fry pan in medium heat. Add sugar and caramel until golden brown. Add onion and ginger; cook until transparent. Add chicken and brown for 10 minutes. Add fish sauce and simmer for another 20 minutes. Add paprika/red pepper and garlic before turning off the stove. Serve warm with steamed rice. Yield: 3-4 servings.