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Brown the chicken pieces all over in the oil on medium heat in a medium-large heavy pot, such as a Dutch oven (traditionally a clay pot would be used).
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When the chicken pieces are all browned, set them aside in a large bowl.
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Add the onions to the pot with the 2 tablespoons of water and turn the heat up to medium high. Scrape the bottom of the pot using the water to deglaze it. The water will cook off.
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When all browned bits are scraped up, add the ginger and stir, sautéing for 2-3 minutes. Add the mushrooms and stir to cook a bit. Do not worry about browning them. Cook for another 2 minutes.
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Add the chile peppers if using and stir.
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Add the chicken and then stir in the prepared caramel sauce.
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Bring to a boil and then reduce heat and cover, and let simmer for 10 minutes.
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Remove the lid and let continue to simmer, until the chicken is cooked through.
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Garnish with cilantro and serve with Jasmine rice and blanched green beans (if using--those are my addition and they were delicious).