875g chicken thigh fillets (tenderloins)
1 tbsp chopped ginger
1 tbsp chopped garlic
3 tbsp fish sauce
3 tbsp vegetable oil
2 tbsp caramelized sugar
2 tsp cracked black peppercorns
1 tbsp chopped coriander (cilantro) leaves
2 spring onions (scallions), chopped
a few red chili peppers, chopped -
chicken thighs into two across the thigh if using large ones, leave
whole if using small ones. Place the chicken thighs in a bowl with the
ginger, garlic and fish sauce. Leave to marinate for about 1 hour. Heat
the vegetable oil in a wok for frying pan or skillet over a medium heat.
Add the chicken and its marinade. Stir fry for 10-12 minutes, until the
chicken is nearly done. Add the caramelized sugar, black peppercorns,
coriander and spring onions. Stir fry for 1-2 minutes, until the chicken
is well coated with the pan juices. Serve hot, garnished with the
chopped red chili peppers (if using).
sugar : Put 2 tablespoons of sugar and 185ml of water in a saucepan.
Bring to the boil. When the sugar starts to color, reduce the heat and
simmer, stirring continuously, until the syrup is dark brown. Remove
from the heat and add another 185ml of water and a squeeze of lemon
juice. Stir thoroughly and return to the heat. Simmer for a minute or
two, then remove from the heat once again. Use as required.
sugar gives this dish a very glossy finish. Make sure the caramel is
golden brown in color, and not burnt.
Serves 4 - 6
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