Vietnamese caramel chicken with rice

• Chicken thigh fillets600 g
• Fish sauce45 ml
• Fresh ginger1 piece
• Garlic3 cloves
• Spring onions1 bunch
• Basmati rice300 g
• Cucumber½ cucumber

Also uses from the cupboard: table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cook the rice following the pack instructions.300 g basmati rice
2. Cut the chicken thighs into bite-size pieces. Grate the ginger and crush the garlic.600 g chicken thigh fillets1 piece fresh ginger3 cloves garlic
3. Put 3 tablespoons of sugar in a wide pan with 2 tablespoons of water over a medium heat. Leave it without stirring for 4 to 5 minutes, until it turns deep amber, then carefully add the chicken, ginger and garlic. It will spit.
4. Stir in the fish sauce and 100 ml of water. Simmer for 12 to 15 minutes, stirring now and then, until the chicken is cooked through and the sauce is dark and sticky.45 ml fish sauce
5. Slice the spring onions and cucumber. Serve the chicken over the rice with the cucumber on the side and the spring onions on top.1 bunch spring onions½ cucumber

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