Ingredients
4 tsp brown sugar and a splash of water
2 cloves garlic
1 red chilli, finely chopped
70ml/2½fl oz boiling water
4 chicken thighs, skinned, bones removed, sliced
6 tbsp fish sauce
1 small bunch coriander
For the Asian slaw
100g/3½oz red cabbage, finely sliced
100g/3½oz white cabbage, finely sliced
50ml/2fl oz rice wine vinegar
1 tsp caster sugar
2 tsp ginger root, finely sliced
2 tsp toasted sesame oil
Method
1. Place a sauté pan on the hob on a low heat and add the brown sugar.
2. Cook until sugar has melted - it can brown a little as it will add a little more depth of flavour and colour.
3. Add the garlic, chilli and water.
4. Throw in the sliced chicken thighs and add the fish sauce.
5. Bring to a boil, then reduce the heat to a simmer, cover and cook for about ten minutes.
6. Uncover and garnish with coriander leaves.
7. To make the slaw, mix all the ingredients together and serve with the chicken thighs.
