Wednesday: Chicken with fish-sauce caramel

I started this by browning a couple of chicken leg quarters in peanut oil, pouring off the fat, and then letting the chicken sit covered in the warm pan while I made the sauce. This was done by caramelizing some sugar to a fairly dark caramel, adding fish sauce and cooking for a couple minutes, then adding some water to dissolve the remaining caramel. I poured this over the chicken and let it braise in a partially covered pot until the chicken was done and the sauce had reduced some. I then added fresh lime juice and let things cook another couple minutes before serving with rice.

I also sauteed some spinach [biokiste] that I served tossed with sesame oil and soy sauce.

excellent food.