Vietnamese caramel chicken

Ingredients

• 1,100 gChicken, broilers or fryers, thigh, meat and skin, raw
• 95 gSugars, granulated
• 65 gSauce, fish, ready-to-serve
• 240 gOnions, raw
• 35 gGarlic, raw
• 4 gSpices, pepper, black
• 420 gBeverages, water, tap, drinking

Method

1. Cut 1100 g chicken thighs into 4 cm pieces, 240 g onion into wedges and chop 35 g garlic. Measure 95 g sugar, 65 g fish sauce, 4 g black pepper and 420 g water.
2. Heat sugar dry in a wide pot at 175 °C for 5 minutes until dark amber. Carefully add 420 g water and stir 2 minutes until caramel dissolves again.
3. Add chicken, onion, garlic, fish sauce and pepper. Bring to 95 °C, cover and braise 20 minutes; turn meat after 10 minutes.
4. Uncover and reduce 8 minutes at 105 °C until sauce coats the chicken and meat reaches 74 °C at the centre. Serve with all reduced caramel juices.