Vietnamese love the salty-sweet taste of
food cooked in caramel sauce, and often use the sauce to enliven shrimps,
fish, pork and chicken. These tasty wings will be the hit of any meal and
are ideal partners for a mild-tasting vegetable dish.
Serves 6 - 8
kg (2 lb)
Thin slices fresh ginger, shredded
Caramel sauce, about 160 ml (2/3 cup)
Separate the wings into 3 sections,
reserving the tips for making chicken stock.
Place the chicken and ginger in a larger
saucepan and pour the caramel sauce over top.
Bring the mixture to the
boil over high heat.
Cover and reduce the heat to low and cook for 30
minutes, stirring occasionally.
Remove from the heat, pour off excess
fat and serve.