Ingredients
- 1.5 kgs chicken
- 2 tbsp vegetable oil
- 1 shallot
- 2 cloves garlic
- .5 top black pepper
- 2 tbsp sugar
- 1/4 cup fish sauce
- 1/4 water
- 1 tbsp soy sauce
- 1/4 tsp red chilli flakes
- 2 spring onions
- Rice
Method
- Get the Chicken Ready: First, pat your chicken pieces dry with a paper towel. This helps them get nice and browned. Seriously, don’t skip this part!
- Make Some Caramel: Heat the oil in a big skillet or pot (one with a lid is good) over medium heat. When it’s hot, dump in the sugar. Now, just let it melt and caramelize, stirring it every now and then. Be careful not to burn it – you want a deep amber color, that’s the magic.
- Aromatics Time: Once that sugar is looking good, toss in the sliced shallot and minced garlic. Cook it for about a minute until it smells delicious.
- Brown the Chicken: Add your chicken pieces to the pot, trying to get them in a single layer, so they brown evenly. Sear them on all sides until they look all golden brown. This step is key for flavor! About 3-4 mins a side should do it.
- Sauce it Up: Now, pour in that fish sauce, soy sauce, and water. Don’t forget the black pepper and the red pepper flakes if you’re using them.
- Simmer it Low and Slow: Bring everything to a simmer, then turn the heat way down, cover the pot, and let it simmer for like, 20-25 minutes. You want the chicken to be cooked through and the sauce to get thick and amazing. Give it a stir now and again to make sure it doesn’t stick.
- Check for Doneness: The chicken should be super tender, and the sauce should be like a thick, glossy syrup. If it's still too thin, take the lid off and simmer it a bit longer. Watch it carefully, though, because you don't want it to burn.
- Garnish and Devour: Throw on some chopped green onions. Serve that goodness hot, with a big ol’ pile of steamed rice.
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
