GRILLED CHICKEN WITH VIETNAMESE CARAMEL SAUCE AND COCONUT RICE | SA Garden and Home
This winter, treat your guests to this easy-to-make crispy delight. Get the recipe here.
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Cooking tools:
- Grater
- Roasting pan
- Oven
- Paper towel
- Mixing bowl
- Measuring spoon
- Saucepan
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Skillet
- Serving platter
Ingredients
- 4–6 chicken pieces
- 30ml olive oil
- 5ml sea salt flakes
- 3ml paprika
- 2ml ground black pepper
- 15ml oil
- 30ml fresh ginger, peeled and grated
- 1 garlic clove, crushed
- 80ml light soy sauce
- 80g dark brown sugar
- 30ml fish sauce
- 10ml tamarind paste
- 400g jasmine rice
- 1 x 400g tin coconut cream
- 500ml water
- 3ml salt
- 5ml Thai fish sauce (optional)
- desiccated coconut, toasted (optional)
- stir-fried vegetables
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