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Milly's Summer Catalogue

Vietnamese Coconut Caramel Chicken from The Cafe

As featured on Tuesday the 11th of June's Show


INGREDIENTS


4 chicken thighs, bone in skin on
80g brown sugar
1 Tsp water
400g coconut milk
1 1/2 Tsp fish sauce
2 1/2 Tsp rice vinegar
2 garlic cloves , minced
1 onion, finely sliced
1/4 tsp white pepper
1 shallot, finely sliced
1 large red chilli , finely sliced
Rice

METHOD


In a large fry pan, heat some oil and brown the chicken. Place sugar and water in a pan over medium heat. Stir, then when it bubbles and the sugar is melted, it looks like caramel, add the rest of the ingredients except chicken.
Stir, then put the chicken. Adjust the heat so it is simmering, After 25 minutes, turn the chicken. After another 25 minutes, the fat should separate from the sauce and turn a pale brown. Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin. Once sauce and skin is brown, remove from heat. Place chicken on serving plates, spoon over some sauce Garnish with shallots and chilli, if using. Serve with rice.