Yes sirree bob, you read that right:
This dish is the bomb.com. The bees knees. The cat's meow. It's awesome, it's radical, groovy, neat and hip.
It's simply splendid.
But don't take my word for it. Try it out yourself! It's quick and easy, the ingredients are cheap, and the recipe results in choice morsels of chicken smothered in a thick, syrupy sauce that's balanced perfectly between sweet and savoury.
*Adapted from Bill Granger's Best of Bill
8 chicken thigh fillets, skinless, quartered
1 tablespoon peanut oil
1 brown onion, sliced
3 garlic cloves, crushed
1 cm piece of ginger, finely grated
freshly ground black pepper
60 mL (1/4 cup) dark soy sauce
115 g (1/2 cup) soft brown sugar
60 mL (1/7 cup) fish sauce
steamed snow peas, asparagus, or chinese broccoli
1. Combine the oil and chicken together in a bowl and toss. Heat a large frying pan over a high heat, then cook the chicken in batches - 2 minutes on each side until browned. Remove from the pan.
2. Reduce the heat to medium, add the onion, ginger and garlic and cook for 5 minutes, adding more oil if needed. Return the chicken to the pan, sprinkle liberally with pepper, add the soy sauce and stir to combine.
3. Cover the pan, reduce the heat and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir. Cook uncovered for 3-5 minutes until sauce is dark and syrupy and the chicken is thoroughly cooked.
4. Add the fish sauce and stir to combine. Take off the heat, and serve with steamed rice and veggies.