Caramelized Ginger Chicken

1. 1

   Cut each chicken thigh into three equal pieces.

2. 2

   Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper.

3. 3

   Cover and marinate for about 6 hours in the refrigerator.

4. 4

   Heat a large, heavy-based frying pan and pour in the remaining oil.

5. 5

   Fry until the meat is colored, about 2 minutes, then drain away the excess oil.

6. 6

   Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute.

7. 7

   Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally.

8. 8

   To serve, arrange the chicken pieces on a serving platter and garnish with watercress.

9. 9

   Note: To make caramel, place 2/3 cup sugar in a large, heavy-bottomed saucepan, add 4 tablespoons water, and bring to a boil over medium heat.

10. 10

    Leave to caramelize, about 10-15 minutes.

11. 11

    The caramel will reach a temperature of almost 180 degrees F, so care and attention are required.

12. 12

    To caramelize sugar correctly, invest in a proper sugar thermometer.

13. 13

    Do not leave the pan unattended when sugar is caramelizing.

No additional tips available.