Caramelized Ginger Chicken

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    • 12 meaty chicken thighs, boned and trimmed with skins still on
    • 7 oz fresh ginger, peeled and finely shredded
    • 3 1/2 fl oz sunflower oil
    • Salt and freshly ground black pepper
    • 6 tablespoons fish sauce
    • 2 fl oz caramel (see Note)
    • 4 large watercress sprigs, for garnish


    Step 1

    Cut each chicken thigh into three equal pieces. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper. Cover and marinate for about 6 hours in the refrigerator.

    Step 2

    Heat a large, heavy-based frying pan and pour in the remaining oil. Fry until the meat is colored, about 2 minutes, then drain away the excess oil.

    Step 3

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

    Step 4

    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.

    Step 5

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

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