Matt Sinclair with Khanh Ong
2 – 4 people
- 4 Chicken thigh fillets
- 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
- 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
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