Phuong Le, from Vietnam, shows how to make ga ngao duong, or caramel chicken, Vietnamese style.
Now he has finished his master's degree, he plans to stay in the city and work.
He trained as a chef in French cuisine and enjoys cooking Italian food, but this recipe for caramel chicken was taught him by his mother.
It's very quick to make.
Serves 5
Ingredients
5 chicken drumsticks, bone in and skin on
about 100g raw sugar
¼ cup vinegar
juice of one lemon
3 tsp cooking oil
salt to taste
half a spring onion, sliced
coriander or flat-leaf parsley
2 cups rice
Method
Wash and dry the chicken pieces. Heat two teaspoons of oil in a pot with a lid and when hot put in the chicken. Brown both sides then put on the lid, turn the heat down and allow to cook until almost done.
Meanwhile, rinse the rice, drain and put into a pot with enough water to cover so it comes up to the first joint in your finger when the fingertip is placed on the rice. Put on to boil, cover with a lid, and when boiling, turn the heat down to a simmer until the rice has absorbed the water, about 20 minutes.
When the chicken is almost cooked, remove from the pan and add another teaspoon of oil, stir in about ¼ cup vinegar and the sugar and stir for about half a minute. It will bubble up and caramelise. Put the chicken back in the pan and roll in the caramel. Cover and cook for a minute or so, turn the chicken again and cover. Repeat for about five minutes or until the chicken is well coated and browned. If you leave it too long it will get very dark, he says.
To check if the chicken is cooked, poke the thick part of the flesh with the point of a knife. If the juice is clear it is cooked but if pink, it needs more time. Serve sprinkled with spring onion and herbs for colour, and serve with the rice.
Tips
• You can use other cuts of chicken but it needs to have the skin on so it can caramelise. Chicken wings and breast with skin on are alternatives.
• If you find the chicken is not cooked, you can finish the cooking for a minute or so in the microwave.
• You need good ventilation because fumes rise from the heated vinegar, so turn on the extractor fan or open a window.
• Phuong recommends putting herbs and sliced spring onions in iced water to crisp up before using.
• Thanks to Afife Harris and Centre City New World.
