Vietnamese Caramel Chicken

The recipe

Instructions

1. 1
   Cut the chicken thighs into large chunks. Cook the rice in boiling water until tender, then drain and keep warm.
2. 2
   Put the sugar in a wide pan with a splash of water and heat gently, without stirring, until it turns a deep amber caramel. Take care as it will be very hot.
3. 3
   Carefully add the oil, garlic and ginger, then the chicken, turning to coat in the caramel.
4. 4
   Pour in the fish sauce and a mugful of water, then cover and simmer for 18-20 minutes, turning now and then, until the chicken is cooked through and the sauce is sticky.
5. 5
   Scatter with sliced spring onion and chilli and serve over the rice.

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