Vietnamese Chicken with Ginger

½ cup plus 2 Tbs. water

2-½ oz. Chinese brown sugar (about 1 plank) or ⅓ cup granulated white sugar

3 Tbs. olive oil

1 medium shallot, thinly sliced into rings (a scant ¼-cup)

1-½ oz. fresh ginger, unpeeled and cut into matchsticks (about ½ cup)

3 lb. skin-on chicken thighs, excess fat trimmed, cut in halves crosswise with a cleaver or by your butcher, and seasoned generously with kosher salt

3 Tbs. fish sauce

½ tsp. kosher salt

½ tsp. freshly ground black pepper

½ tsp. dried red chile flakes

3 scallions (whites and greens), thinly sliced into rings, for garnish

Directions at finecooking.com

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