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1
In a large bowl, combine chicken, fish sauce, minced garlic, minced ginger, minced shallot, 1/2 teaspoon sugar, 1/8 teaspoon salt, and pepper. Cover chicken and allow to marinate for 15 minutes.
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2
In a large nonstick dutch oven over high heat, add 1 1/2 tablespoons sugar to the middle. Allow the sugar to melt, and using chopsticks, mix sugar to allow it to caramelize. Being careful not to burn sugar, allow sugar to caramelize into a dark amber color, about 1 minute. Add chicken as soon as sugar is caramelized. Toss chicken around until coated with caramelized sugar. Cover pot with lid and allow chicken to cook for about 10 minutes, or until chicken is golden brown and cooked through completely. Transfer chicken to a large clean bowl and cover to keep warm.
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3
To the dutch oven over high heat, add 1/2 cup water and carrots, asparagus, and mushrooms. Allow vegetables to cook for about 5 minutes, just until carrots become tender. Add prepared bok choy to pot. Mix in 1/8 teaspoon of salt and cook vegetables for another 5 minutes until everything is tender. Transfer vegetables to a different large clean bowl and cover to keep warm.
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4
To the dutch oven over high heat, add rice, chicken broth, 2 cups water, and ground cinnamon, and stir to combine. Cover with lid and as soon as liquid begins to simmer, reduce heat to low and allow rice to steam for about 25 to 30 minutes, or until rice is cooked.
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5
Remove lid and while using a spoon, push rice to side of pot, creating a shallow space in middle of pot. Transfer chicken and its juices to middle of pot. Transfer vegetables to the edges of pot, so that vegetables encircle the chicken in middle. Adjust heat to high and allow everything to heat through. Garnish with sliced green onions and cilantro. Serve directly out of pot.
