In a non-stick, heavy-based saucepan, dissolve the sugar in the water and bring to the boil. Stir occasionally and cook until the sauce thickens to a dark brown syrup. Cut the chicken thighs in half and marinate in a non-reactive bowl for one hour in the NoMU Rubs, shallots, chillies, lemongrass, garlic, ginger, fish sauce and lime juice.
Pour the chicken and marinade into the bubbling syrup and cook covered for 20 minutes over a gentle heat. Remove the lid, add the oyster sauce and simmer until the sauce has once again reduced to a syrup. Stir in the spring onion and serve with a slice of lime and sticky Jasmine or Basmati rice.
Wine suggestions
Paul Cluver Riesling - A dry Riesling with hints of lime and spice will hold its own against a combo of salty, strong flavours. Choose an off-dry Riesling or Gewürtztraminer to ensure a firm counterbalance, with soft fruit and spice to refresh the palate.
 |
Wonton Soup |
