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Sugar and spice

Honeyed chicken and crisp veggies

PHOTOS: T. SINGARAVELOU

THE RIGHT MIX Poulet au caramel and chow chow sauté

Poulet au caramel, a combination of onion, garlic, honey and fish sauce, is best served with plain rice and chow chow sauté.

Many people find chow chow insipid. But this simple recipe can transform the vegetable from bland to tasty. Serve it piping hot.

Poulet au caramel

Preparation time 30 minutes

Serves 6

Ingredients

Chicken - 1 kg
Onions - 2 big, cut finely, lengthwise
Garlic - 6 pods, crushed with skin
Honey - 2 tbsp
Sugar - 1 tbsp
Fish sauce - 2 tbsp
Oil - 1 tbsp
Method

In a deep frying pan, heat oil and fry onions and garlic. Add chicken and fry till it turns golden. Add honey and sugar and fry. Add fish sauce, cover pan and cook till the chicken is done. Serve with plain white rice, chow chow sauté and fish sauce.

For the fish sauce:

Fish sauce - 2 tbsp
Juice of one lemon
Sugar - 1 tsp
Red fresh chilli - 1 or 2*
Garlic - 5 pods *
Water - 2 tbsp
* crush together

In a bowl, mix all the ingredients, and the fish sauce is ready. It is served with all Vietnamese dishes.

Chow chow sauté

Preparation time: 15 minutes

Serves 6

Ingredients

Chow chow - 2, cut finely, lengthwise
Spring onion - 4, cut finely, lengthwise
Coriander - 2 tbsp, cut finely
Pepper - 1 pinch
Oil - 1 tbsp
Fish sauce - 1 tbsp
Method

In a deep frying pan, heat oil and sauté onion. Add vegetables and fish sauce. Stir, cover pan and cook for 10 minutes. The vegetable should be crisp. Add pepper, spring onion and coriander leaves. Serve piping hot.

KETHARI SRIVANJIAM

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