RECIPE BY:

Matt Sinclair with Khanh Ong

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 4 Chicken thigh fillets

CHICKEN MARINADE:

• 1 clove of garlic minced
• 1 large thumb sized piece of ginger julienned 1⁄3 cup of fish sauce

FISH SAUCE CARAMEL:

• 1 tbsp Cobram Estate Light EVOO
• 2 Tbsp caster sugar
• 1⁄2 a thumb sized piece of ginger julienned
• 1 large red chilli thinly sliced, reserve some for garnish
• Fresh coriander leaves for serving

METHOD:

• Dice the chicken thigh into small bite sized pieces and place in a medium sized bowl. Add garlic, ginger and fish sauce into the bowl and combine well. Set aside to marinate for 20 minutes.
• Place a large pan on high heat and add oil and sugar. Wait until the sugar becomes a dark amber colour and then add the marinated chicken and stir well to coat all the chicken. Cover saucepan with a lid and leave to cook for a few minutes. Add ½ ginger and ½ of chilli to saucepan, replace the lid and cook for a further 10 minutes. Add another ½ of the ginger and a ¼ of the chilli and cook with the lid off for another 4-5 minutes.
• To serve, place Chicken and cooking liquid into a medium serving bowl and scatter remaining chili over and fresh coriander.
• Optional to serve with rice or asian greens.

Our friends at Wine Selectors recommend pairing this dish with a Gewürztraminer or Viognier