It’s winter in Australia. I like winter actually. I feel everything in the cool weather seems to be peaceful and calm. My garden is very green, I don’t need to worry about watering it at all. Although the weeds are pretty green too. Cool and wet, a typical South Australian weather.
I like making stews and curries in winter. This is a great winter recipe to keep. The chicken is so light and tender, the flavour is well balanced. The key point to make this dish is the caramelisation process – be patient, the good flavour of the chicken really depends on it. This recipe is my entry for #14 Delicious Vietnam, created by Anh of Food Lovers Journey and Kong & Kim of the Ravenous Couple. Dang and Oahn from Rauom was this month’s host.
1kg chicken maryland ( you can ask your butcher to cut into smaller pieces)
1 brown onion, finely chopped
1 bulb garlic, finely chopped
1/3 cup white sugar
2 tsp fish sauce
Salt to taste
1 large bunch of Vietnamese basil
Heat a large fry pan over medium heat, add little vegetable oil, brown the onion and garlic for 2 minutes. Turn the heat to low, add sugar, caramelise the onion until it turn to toffee colour. It normally takes 10-15 minutes.
Add the chicken pieces, brown for 2 minutes. Pour in 1 litre water or until the water covers the chicken completely. Add fish sauce, simmer for 40 minutes. Add basil, simmer for another 10-15 minutes or until tender.
Serve with Chinese Broccoli and rice.