Vietnamese Caramel Chicken

• 4 chicken thighs with bone and skin
• A thumb size piece of ginger
• 3 garlic cloves
• 1 large shallot
• 2 tbsp vegetable oil

Marinade

• 3 tbsp brown sugar
• 1 tsp salt
• ½ teaspoon black pepper
• 2-½ tablespoons fish sauce (or light soy sauce)
• 500ml water

Garnish

• A handful mint leaves

• Roughly chop the ginger and garlic.

• Using a cleaver, cut the chicken thighs into two pieces.

• Heat 2 tablespoons vegetable oil in a wok on high heat and add ginger and stir fry for 2-3 minutes to release the aromas. Add the chicken pieces skin side down. Cook for 5 minutes or until chicken skin turns golden brown. Add the shallots and garlic followed by the fish sauce or soy sauce and sugar, cook for a further 4-5 minutes until the sugar has caramelized.

• Add the water, bring to boil and simmer for 15 minutes until the chicken is cooked, the water has evaporated and you have a sticky coating on the chicken.

• Serve the chicken topped with the finely sliced mint leaves.