Perfect pak choi
Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.
Charred chicken thighs with fish sauce, lime & chilli caramel dressing
Serves 4
Easy
Prep:
Cook:
plus 1 hr marinating
Marinate chicken thighs in a glorious chilli caramel and lime dressing for a sweet and salty combo. Arrange the chicken on a platter and serve with rice
Skip to ingredients
- 6 chicken thighsskin-on, bones removed
- 2 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp kashmiri chilli powder
- 2 garlic clovesgrated
- 5 tbsp fish sauce
- 5 tbsp golden caster sugar
- 2 red chilliessliced on an angle
- 1 lemongrassouter woody layer removed, then finely sliced
- 25g gingerchopped into matchsticks
- 3 limeszested and juiced
- 2 spring onionssliced into thin strips and left in ice water
- 10g mint leavespicked, and cooked
- jasmine riceto serve
Nutrition: Per serving
- kcal401
- fat20g
- saturates4g
- carbs29g
- sugars27g
- fibre1g
- protein26g
- salt3.95g
Method
step 1
Put the chicken thighs in a large bowl. Pour in the oil, then scatter over the turmeric, chilli powder, garlic and 2 tbsp fish sauce. Season, then mix well with your hands. Marinate in the fridge for 1 hr.
step 2
Heat the oven to 200C/180C fan/gas 6. Put a large frying pan on a high heat. Once the pan is very hot, lower the chicken in, skin-side down. Cook for 6-7 mins until golden and starting to char. Flip and cook on the other side for a few minutes, then transfer to a tray and put in the oven for 15 mins.
step 3
Meanwhile, put the caster sugar in a medium saucepan on a low heat, gently swirling the pan to melt around the edges. Once it’s a deep amber colour, toss in the chillies, lemongrass and ginger, stirring well, then take off the heat and pour in the lime juice and remaining 3 tbsp fish sauce. Return to the heat to melt any hardened sugar.
step 4
Once the chicken is cooked, pour any cooking juices into the dressing. Arrange the chicken on a platter, spoon over the dressing and scatter over the spring onions, lime zest and mint leaves and serve with rice.
