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CARAMEL GINGER CHICKEN

CARAMEL GINGER CHICKEN

Servings: 4-6

Ingredients

16 skinless, de-boned chicken thighs
1 tsp (5ml) NOMU Roast Rub
A pinch of NOMU Garam Masala Rub
2 large shallots, finely diced
2 – 4 green chillies (depending on your heat preference)
1 heaped tsp very finely chopped lemongrass (using the tender inner stalk only)
3 cloves garlic, finely chopped
40g grated ginger
2 tbsp fish sauce
2 tbsp freshly squeezed lime juice
150g light brown sugar
150ml water
1 tbsp oyster sauce
2 spring onions, sliced into thin strips
Jasmine or basmati rice, to serve

Directions

Cut the chicken thighs in half and place in a non-reactive bowl with the NOMU Rubs, shallots, chillies, lemongrass, garlic, ginger, fish sauce and lime juice. Cover and leave to marinate for 1 hour.

In a non-stick heavy-based saucepan, dissolve the sugar in the water and bring to a boil. Stir occasionally and cook until the sauce thickens to a dark brown syrup.

Carefully pour the chicken and marinade into the bubbling syrup and cook covered for 20 minutes over a gentle heat. Remove the lid, add the oyster sauce and simmer until the sauce has once again reduced to a syrup.

Stir in the spring onion and serve with a slice of lime and a side of sticky jasmine or basmati rice.

Ingredients

16 skinless, de-boned chicken thighs
1 tsp (5ml) NOMU Roast Rub
A pinch of NOMU Garam Masala Rub
2 large shallots, finely diced
2 – 4 green chillies (depending on your heat preference)
1 heaped tsp very finely chopped lemongrass (using the tender inner stalk only)
3 cloves garlic, finely chopped
40g grated ginger
2 tbsp fish sauce
2 tbsp freshly squeezed lime juice
150g light brown sugar
150ml water
1 tbsp oyster sauce
2 spring onions, sliced into thin strips
Jasmine or basmati rice, to serve

Directions

Cut the chicken thighs in half and place in a non-reactive bowl with the NOMU Rubs, shallots, chillies, lemongrass, garlic, ginger, fish sauce and lime juice. Cover and leave to marinate for 1 hour.

In a non-stick heavy-based saucepan, dissolve the sugar in the water and bring to a boil. Stir occasionally and cook until the sauce thickens to a dark brown syrup.

Carefully pour the chicken and marinade into the bubbling syrup and cook covered for 20 minutes over a gentle heat. Remove the lid, add the oyster sauce and simmer until the sauce has once again reduced to a syrup.

Stir in the spring onion and serve with a slice of lime and a side of sticky jasmine or basmati rice.

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