serves
4
prep
15 minutes
cook
55 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
55
minutes
difficulty
Easy
level
Palm sugar is an ingredient worth sourcing; its rich, toffee sweetness will add depth to a dish like this.
Ingredients
- 1 kg chicken pieces, bone in
- 1½ tbsp (30 ml) vegetable oil
- 10 garlic cloves, peeled but left whole
- 1 green chilli, halved lengthways
- 125 ml white wine vinegar
- 100 ml reduced salt soy sauce
- 1 tsp black peppercorns
- 2 bay leaves
- 3 tsp soft light brown sugar or palm sugar
- Steamed rice, to serve
- Finely shredded spring onions, to serve
Instructions
- Season the chicken all over with sea salt and pepper. Heat the oil in a casserole over a medium–high heat and brown chicken all over. Remove and set aside.
- Add the garlic cloves, chilli, vinegar, soy sauce and 80 ml of water to the casserole along with the black peppercorns, bay leaves and sugar and bubble together for 1 minute.
- Return the chicken to the casserole, cover with a lid and simmer very gently for 45 minutes until the chicken is tender. Remove the chicken, increase the heat and bubble the sauce away until it coats the back of a spoon.
- Return the chicken to the sauce. Serve with steamed rice and garnish with the spring onions.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Palm sugar is an ingredient worth sourcing; its rich, toffee sweetness will add depth to a dish like this.
