Ingredients
For Caramel
1 kg plums, diced
1 knob ginger sliced
3 (bird’s eye) chillies
200 gr palm sugar
330 ml Thai or rice vinegar
2 tbsp fishsauce
450 ml water
For Chicken
10 dried red chillies, seeded
5 pieces cinnamon bark, broken up
1 tbsp salt
1/2 star anise
1,5 kg (dorn fed) chicken, washed / dried
vegetable oil (for frying)
For Chinese salt
5 dried red chillies, seeded/crushed
1 star anise crushed
5 tbsp sea salt flakes
Preparation
Heat caramel ingredients in pan and dissolve sugar. cook until sauce thickens and caramelises. Sieve.
Grind dried red chillies, cinnamon, salt and 1/2 star anise to powder. Coat chicken with powder. Cook chicken in microwave until juices run clear. leave to cool. For crisp skin, deep fry chicken or put in oven and/or grill.
Less fatty and crisp but just as tasty and much healthier: do not microwave the chicken but just use the oven, appr. 35 minutes at 180 celcius.
Pour over warm sauce and sprinkle Chinese salt over chicken before serving.
Serve with noodles and pak choi
