I have been meaning to try this recipe for 3 years now. It was inspired from an Annabel Langbein book but I’ve changed some of the ingredients and portions a bit. Also – I hate grating ginger. I simply don’t know how to do it well. So I cheat by cutting them up into small pieces and simply crushing them with a garlic crusher. #winning #lifehack
Prep time 15 mins
Cook time 35 mins
1kg chicken drumlettes (or other cuts of chicken on the bone)
1tbsp canola oil
45g brown sugar
3tbsp rice wine vinegar
250ml chicken stock
1tbsp fish sauce
2 garlic cloves, crushed
1 1/2 inch piece of ginger, grated
1 red chilli
1 spring onion (white stalk only), sliced
Preheat the oven to 220C. Wash the chicken and season.
Heat up the oil in a pan and braise the chicken until it is slightly brown all over. Remove and place evenly on to a baking tray.
Add the sugar and vinegar into the pan and let it simmer until it caramelises. Add the chicken stock, fish sauce, garlic, ginger, chilli, and spring onion. Let it boil and pour the sauce onto the chicken in the tray.
Place the tray in the oven and let it cook for 35 minutes. I choose not to baste the chicken any further because I love the crispy chicken skin that forms on the top layer while it remains juicy and succulent on the bottom part that is immersed in the sauce.
Serve with rice and stir fried vegetables. Or just eat on its own as a tasty snack!