Ingredients
- 1/3 cup caster sugar
- 1/4 cup fish sauce
- 4 green (spring) onions, thinly sliced
- freshly ground black pepper
- 1kg chicken wings, tips removed and cut at the joint
- 1 tbsp finely shredded fresh ginger
Method
To make the sauce, place the sugar in a small heavy-based saucepan over a low heat and cook, swirling the pan constantly, until golden brown; don't stir it.
Remove from the heat immediately and stir the fish sauce into the caramel, being careful as it can splatter.
Return the mixture to a low heat and boil gently for about 3 minutes, swirling the pan occasionally, until the sugar is completely dissolved.
Add the onions and pepper and stir to combine.
Place the caramel sauce in a saucepan with a lid (it should be large enough to take the chicken comfortably).
Add the chicken and ginger to the sauce, and stir to combine.
Increase the heat to high and bring the mixture to a boil.
Cover, reduce the heat to low and simmer for about 1 hour, stirring from time to time, until the chicken is tender.
Skim off any excess fat.
Transfer the chicken and sauce to a serving dish and sprinkle with pepper.
