I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south.
Everything worked out well though and I hardly had enough left over for lunch the next day :).
The chicken was so tender and the sticky sauce had an amazing balance of citrus, salt and sugar. I will definitely be making this again but I intend to follow the instructions to the letter.
You will be:
- Preparing your ingredients.
- Poaching the chicken
- Grilling the chicken and reducing the sauce
You will need:
- 1kg boneless chicken thighs
- 1 cup chicken stock (see PK’s Slow Cooker Chicken Stock)
- a few slugs of olive oil
- 1 Tbsp fish sauce
- 1/4 cup raw sugar
- 3 garlic cloves, finely diced
- 2cm fresh ginger root, grated (or 1 tsp store bought minced ginger)
- 1 stalk lemongrass, grated
- the rind from 1 lime, finely grated
- 2 Tbsp (or more) lime juice
- a long sharp knife
- a chopping board
- a grater
- a citrus juicer
- a mixing jug
- a whisk or fork
- an oven dish
- a large strainer
- a medium saucepan
Prepare your ingredients
- Lay the 1kg boneless chicken thighs out in an oven proof dish.
- Peel and dice the 3 garlic cloves, add to the mixing jug along with the 1 cup chicken stock.
- Finely grate the 2cm of ginger and add to the jug.
- Finely grate the 1 lemongrass stem (use the tender parts only and not the thick outer leaves) and add to the jug.
- Grate the rind from a single lime and squeeze 2 Tbsp of lime juice (I used my frozen lime cubes from last season). Add both to the jug.
- Add the 1 Tbsp fish sauce to the jug.
- Add the 1/4 cup of raw sugar to the mixing jug and give everything a good mix (make sure the sugar has dissolved fully).
Poaching the chicken
- Pour the liquid mixture over the chicken and cook for an hour in a fan-foced oven pre-heated to 180C.
- Turn the chicken half way.
Grilling the chicken and reducing the sauce
- Strain the sauce into a saucepan and start reducing it.
- Return the chicken to the oven tray and turn on the grill to brown the chicken.
- When the sauce is very reduced, pour it back onto the chicken a grill for a little bit longer.
Serve with your favourite rice, some fresh spinach (the heat of the meal will blanch them) or some asian vegetables and a few sprigs of coriander.