Get stuck into the wonderfully rich, bitter-sweet caramel sauce that adds an intriguing dimension to this exotic dish.
- 100 grams golden caster sugar
- 4 tablespoon Fish sauce
- 1 Birds eye chilli (green and halved)
- 10 grams cinnamon bark
- 15 grams Fresh ginger (finely chopped)
- 1 Lime (large one)
- free-range chicken wings (with the tips removed, halved)
- white rice (Steamed white rice to serve)
For the garnish
- Place the sugar in a pan with just enough water to make a paste-like consistency. Place over a low heat and bring to a boil, cooking until you have a dark-coloured caramel.
- Add all the other ingredients apart from the chicken and garnish and bring to a simmer. Take care as the mixture will spit. Once the sauce begins to thicken, add the wings and stir until they are thoroughly coated.
- Add 100 ml water and simmer over a medium heat for around 30 minutes, stirring occasionally, until the sauce thickens again.
- Reduce the heat, put the lid on your saucepan and cook for another 15 minutes. Stir occasionally. You’ll know the wings are ready when they are tender and the sauce is very thick.
- Turn off the heat and add half the ginger, chilli and spring onion. Transfer the wings and sauce to a serving platter. Add the coriander and remaining garnish and serve with the extra lime and plain steamed rice.