800g Rangitikei free range chicken breast, sliced
2 tbsp caramel
2 tbsp nuoc mam (fish sauce – available from supermarkets and asian food shops)
40g chopped shallots
80g sliced spring onions
thumb sized piece of fresh ginger, chopped
1/2 small, fresh red chilli, chopped
2 bunches of spring onions
fresh coriander for garnish
Marinate chicken with caramel, nuoc mam, shallots, spring onions, ginger and chilli for half an hour.
reheat the oven to 250oC. Lay a bed of spring onions on a grill fitted over a roasting dish, place chicken on top, cover with the rest of the spring onions. Cook for 15 mins.
Discard the spring onions (or eat them) and serve with rice. Garnish the meat with some coriander and allow guests to help themselves. Have a bottle of nuoc mam handy in case there are any addicts. The chicken will be infused with but not overwhelmed by the taste of spring onions and it smells fantastic as you lift them off.
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