Time: 1.5 hour
Ingredients:
- 2 Tbsp avocado Oil
- 2 lbs chicken wings or drumettes
- 1/4 cup honey
- 1 Tbsp fresh lemon juice
- 4 Tbsp fish sauce
- 1Tbsp soy sauce
- 4 shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 Tbsp ginger, minced
- 1/2 tsp Freshly ground black pepper
- 2 green onions, sliced on the diagonal
Directions:
1) In a large pot over high heat, heat the oil. Add the chicken and sear all sides until golden brown, 10-15 minutes. Removed chicken from the pan and drain off excess fat from pan. Set pan aside without rinsing.
2) To make the caramel sauce:
a) In a saucepan over low heat, combine sugar, lemon juice, and 3 Tbsp water stirring occasionally to dissolve the sugar.
b) In separate saucepan over low heat, combine fish sauce, soy sauce, and 1/4 cup water and heat until sauce simmers; set aside
c) In the saucepan with sugar: Raise heat to high, and boil without stirring until mixture caramelizes and turns amber, 10-12 minutes. Remove from heat.
d) Pour fish sauce mixture into the sugar mixture. The sugar will bubble viorously, stil until smooth sauce forms and set aside.
3) Return large pot to medium heat. When hot, add shallots, garlic, 1 Tbsp ginger & pepper. Saute until shallots begin to wilt, about 2 minutes.
4) Return chicken to the pot and pour caramel sauce over the top. Reduce heat to medium-low, and simmer chicken until nearly tender, about 20 minutes with lid on.
5) Uncover chicken and continue to simmer until meat very tender, about 10 minutes longer. Stir chicken once or twice while it cooks.
6) Tranfer chicken to serving dish & garnish with green onions.
2) To make the caramel sauce:
a) In a saucepan over low heat, combine sugar, lemon juice, and 3 Tbsp water stirring occasionally to dissolve the sugar.
b) In separate saucepan over low heat, combine fish sauce, soy sauce, and 1/4 cup water and heat until sauce simmers; set aside
c) In the saucepan with sugar: Raise heat to high, and boil without stirring until mixture caramelizes and turns amber, 10-12 minutes. Remove from heat.
d) Pour fish sauce mixture into the sugar mixture. The sugar will bubble viorously, stil until smooth sauce forms and set aside.
3) Return large pot to medium heat. When hot, add shallots, garlic, 1 Tbsp ginger & pepper. Saute until shallots begin to wilt, about 2 minutes.
4) Return chicken to the pot and pour caramel sauce over the top. Reduce heat to medium-low, and simmer chicken until nearly tender, about 20 minutes with lid on.
5) Uncover chicken and continue to simmer until meat very tender, about 10 minutes longer. Stir chicken once or twice while it cooks.
6) Tranfer chicken to serving dish & garnish with green onions.
YUM!
No comments:
Post a Comment