Ingredients 550 g chicken legs and thighs
3 - 4 cloves garlic
3 large tbsp brown or coconut sugar
2 large tbsp rice vinegar
5 cm piece ginger, peeled
3 tbsp soy sauce
½ cup chicken broth (plus more if needed)
1 spring onion, sliced
Heat a bit of oil in a large frypan or wok on a medium to high heat.
Rub salt over the chicken pieces and put in the wok.
Cook until golden brown. You may have to do this in two lots depending on the size of your pan. This will take about 6 minutes each side.
Take the chicken out of this pot and put on a plate.
Add the garlic cloves, and cook for about 2 minutes, stirring.
Pour the fat out of the pan.
Return the pan to the same heat and add a bit more than ¼ cup water. Stir so that the brown bits stuck to the pan loosen and combine with the water.
Add the sugar, stir till it dissolves, and cook while you continue to stir, until the mixture thickens and turns a dark colour. This took about 3 minutes.
Add the vinegar which bubbles up, and stir again.
Add the piece of ginger, chicken broth, soy sauce, and stir.
Return the chicken pieces back in the pan as well as the garlic cloves. Bring to the boil, reduce the heat and cook gently for about 20 minutes or until the chicken is cooked through. You may need to add a bit more soup depending on how low your heat is.
Turn these pieces a few times so they keep getting coated in the caramel
If the sauce is not thick, take out the chicken and cook the sauce for about five more minutes, though mine was quite thick.
Have your boiled hot rice ready, and cook the edamame for a short time.
Put the rice on the plate with the edamame.
Add the chicken on top of the rice and spoon in some of the delicious caramel gravy.