Clay Pot Ginger Chicken

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2 tablespoons plus 2 teaspoons sugar

1/3 cup plus 1/4 cup hot water

2 tablespoons vegetable oil

2 Thai red chiles, chopped, or 1 teaspoon crushed red pepper

1 garlic clove, minced

One 4-inch piece of fresh ginger, peeled and cut into slivers

1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces

1 1/2 tablespoons Asian fish sauce

1/4 teaspoon salt

1 small onion, cut into thin wedges

2 scallions, cut into 2-inch lengths

6 cilantro sprigs, cut into 1-inch lengths

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