Prep 5 mins
Cook 10 mins
This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce.
- 1⁄3 cup white sugar
- 1⁄4 cup fish sauce, at room temperature
- 4 shallots, fienly minced
- 1⁄4-1⁄2 teaspoon white pepper or 1⁄4-1⁄2 teaspoon black pepper
- 250 g chicken breasts, thinly sliced
- Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.
- Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
- Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
- Add the shallots and ground pepper to taste; stir to combine.
- Cover chicken with marinade for at least 1/2 hr, preferably more.
- Grill or barbecue or stir-fry for about 3 minutes.
- NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.
This sounds wonderful, guess what we are having for tea tomorrow, 'cept I will use ribs, because that is what I have handy atm! I'll rate after we have tried it. :-)