After many requests, I have decided to share this recipe. I can't take any credit for finding it, however, indulging in it and enjoying every bite, I can!! This recipe comes from one of my favourite Australian chefs, Bill Granger. I have all of his cookbooks and while living in Australia would frequent his restaurant as often as possible.
The recipe is for Caramel Chicken and it is simply delicious. Trust me on this one, your family and friends will love it and it's a great recipe that you can whip up in no time. This dish allows you to dazzle your guests with your culinary skills and is great as leftovers or for school lunches.
8 Chicken thigh fillets, skinless chopped in half
1 Tablespoon vegetable oil
1 Red onion, sliced
3 Garlic cloves, sliced
Freshly ground black pepper
60ml (1/4 cup) Dark soy sauce (important that the soy sauce is dark)
115g (1/2 cup) Brown sugar
60ml (1/4 cup) Fish sauce
Method: Place the chicken and oil in a large bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add the chicken, in two batches, and cook for two minutes on one side until lightly brown, turn and cook for another minute. Remove from the pan. Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally.
Return the chicken to the pan, sprinkle liberally with black pepper, add the soy sauce and stir to combine. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for three to four minutes, or until the sauce is rich, dark and syrupy. Add the fish sauce and stir to combine. Place on a serving dish and serve on a bed of steamed rice with your green vegetables draped over top.
Serve with steamed rice and my favourite, roasted or sautéed asparagus and you have a meal that will be requested time and time again. I hope you enjoy.
Susan J Sohn
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