City Palate

The Wine & Beer Issue - May June 2017

Caramel Chicken
Nov/Dec 2008
From Bill Granger’s book Bill’s Open Kitchen

8 skinless, boneless chicken thighs, halved
Vegetable oil
1 red onion, sliced
3 garlic cloves, sliced
Fresh ground pepper
¼ c. dark soy sauce
½ c. brown sugar
¼ c. fish sauce (nuoc mam/nam pla), quality, like Golden Boy or Aroy-D
Rice and a green vegetable for serving

Rub the chicken pieces with oil. Brown the chicken briefly on both sides in a hot sauté pan. Remove and reserve. Add a bit of oil to the pan and sauté the onion and garlic for 5 minutes. Add chicken back to pan, add pepper and soy sauce and cook, covered, 10 minutes, stirring occasionally.

Add the sugar and cook, uncovered, on high until rich, syrupy and dark. Add the fish sauce and cook briefly. Serve on rice drizzled with the sauce. A green side vegetable or salad is good too. Serves 4.

Poultry