Caramel chicken

Name: Caramel chicken
Cook time: 25 min
Yield: 2
Cuisine: Ha long , vietnam

with lime pickled vegetables and spring onion rice

Ready in around 25 mins

RECIPE FACT:

The name "Ha Long" translates to "descending dragon," referring to a Vietnamese legend about a dragon that helped protect the region.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE VEGETABLE:
Cut the broccoli into small bite-sized pieces. Open the spring onion paste and remove the red chilli from the top. Finely slice if using or discard if not. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Trim the green part off the radish, cut in half then finely slice. Place carrot ribbons and sliced radish into a bowl and drizzle with the lime pickle liquor. Set aside until needed and drain just before serving.
2. TO COOK THE RICE:
Heat a non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and cook for 2-3 mins. Add the spring onion paste and cook for 30 secs. Add the steamed rice, season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 5-6 even pieces. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 3-4 mins each side. Add the caramel sauce, chilli if using and cook for 1-2 mins until the chicken is well coated and cooked through.
TO SERVE:
Divide the spring onion rice between bowls and top with caramel chicken drizzling over any pan juice. Add lime pickled vegetables then sprinkle with black sesame seeds and crispy shallots.