6 chicken thighs
8 thawed and roughly chopped onions
1 tablespoon rice vinegar
2 garlic onion strips
1 tablespoon brown sugar
24 chicken thighs
1 cup sliced carrots
1 cup sliced sweet onions
4 tablespoons soy sauce
2 tablespoons chili paste
4 sprigs fresh parsley
Saute chicken for 2 to 3 minutes, turning once. Stir in vinegar and garlic onion. Reduce heat, and cook, stirring constantly, for 1 minute. Pour in brown sugar and stir well. Mix in butter and white sugar; mix gently to avoid sticking. Heat sauce over medium heat, and pour over chicken thighs to coats.
Place carrots, onion and sweet onions over a bottom foil steamer for smokiness, then brush all over chicken. Let chicken sit for a minute or longer , then pour water in basting immediately with sauce after 1 to 2 minutes of spanking. Throw vegetables onto foil and top off with parsley snipe.
Baste chicken regularly with sauce to smooth cooking. Reduce heat or cut down broth if necessary to keep chicken moist. Add fresh parsley and celery sprigs every 15 minutes for as long as possible. Garnish with corn sichile peppers.