Monday, February 13, 2012

Sunday: "southeast asian" chicken

It's the BittmanWorld thing again...

Melt some sugar and get it to a good dark caramel. Add lime juice and stir well. Once the fierce bubbling has settled down some, stir in some fish sauce too. Stir until the sugar is dissolved and then let stand over low heat.

Brown some chicken leg quarters well in neutral oil. Pour off the oil, add some dried chilis (I used piri-piri, because that's what was there), toast a minute or two, then add the sauce and a bit of water. Cover and let simmer for about an hour, turning occasionally.

Serve with sticky rice, sprinkled with some chopped cilantro.

To accompany I shredded some savoy cabbage, tossed it with salt and let stand for an hour, then rinsed, squeezed it out well and tossed with lime juice, sesame oil, and chopped cilantro.

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