Caramelized Ginger Chicken

• 12 meaty chicken thighs, boned and trimmed with skins still on
• 7 oz fresh ginger, peeled and finely shredded
• 3 1/2 fl oz sunflower oil
• Salt and freshly ground black pepper
• 6 tablespoons fish sauce
• 2 fl oz caramel (see Note)
• 4 large watercress sprigs, for garnish

1. Cut each chicken thigh into three equal pieces.
2. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper.
3. Cover and marinate for about 6 hours in the refrigerator.
4. Heat a large, heavy-based frying pan and pour in the remaining oil.
5. Fry until the meat is colored, about 2 minutes, then drain away the excess oil.
6. Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute.
7. Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally.
8. To serve, arrange the chicken pieces on a serving platter and garnish with watercress.
9. Note: To make caramel, place 2/3 cup sugar in a large, heavy-bottomed saucepan, add 4 tablespoons water, and bring to a boil over medium heat.
10. Leave to caramelize, about 10-15 minutes.
11. The caramel will reach a temperature of almost 180 degrees F, so care and attention are required.
12. To caramelize sugar correctly, invest in a proper sugar thermometer.
13. Do not leave the pan unattended when sugar is caramelizing.

chicken, fresh ginger, sunflower oil, salt, fish sauce, caramel, watercress sprigs

Taken from www.foodnetwork.com/recipes/caramelized-ginger-chicken-recipe.html (may not work)