CARAMEL GINGER CHICKEN

Serves 4

This recipe is based on Vietnamese caramel chicken. If you’re a fan of ginger, you’ll get a kick out of this dish.

1kg chicken thighs, cut into two or three pieces

5cm piece fresh ginger, grated and squeezed for juice

1 tsp fish sauce vegetable oil for frying

Sauce

1/2 cup fresh ginger, peeled and cut into matchsticks

2 tbsp caster sugar

1/4 cup water

1/2 medium onion, finely chopped

2 garlic cloves, finely chopped

1-2 tbsp fish sauce

1/2 tsp freshly ground black pepper

1/2 tsp dried red chilli flakes

1 stalk green onion, thinly sliced on the diagonal, for garnish

Combine the chicken, ginger juice, fish sauce and white pepper. Set aside for 10 minutes.

Meanwhile, heat 3 tbsp oil in a large frying pan. Add one-third of the ginger matchsticks. Over medium heat, fry the ginger until golden and crisp. Drain on kitchen paper. Set aside to use as garnish.

Remove chicken pieces from the marinade and fry over medium heat in the

remaining oil in the pan until light brown, about 5 minutes. Remove chicken from the pan.

In the remaining oil in the pan, add the sugar. Over low heat, stir until the sugar has melted. Carefully add the water (it will sputter) and bring to the boil.

Return the chicken to the pan with the raw ginger, onion and garlic. Toss until chicken is coated with the caramel. Add the fish sauce, black pepper and chilli flakes. Over medium heat, cook the chicken, adding more water if you prefer the dish saucier, until the chicken is cooked through. Taste and adjust seasoning.

Transfer to a serving platter and garnish with the fried ginger matchsticks and sliced green onion. Serve with rice.