I have been seeing this Bill Granger's Caramel Chicken recipe everywhere!!! I'm seeing it at these books, Best of Bill and Bill Cooks for Kids by Bill Granger and here too... Clearly, Bill Granger likes his caramel chicken recipe very much and publishes this recipe everywhere. Assuming that Bill really really like this recipe very much, I would have to trust Bill Granger's choice and preference.
Like me, Bill Granger is a self-taught cook but unlike me, he is a famous restaurateur and food writer. - LOL! According to Wikipedia, the Australian Bill Granger finds his inspiration in many city's lifestyle, light and harbour views and successfully displays his style in his simple cooking, shows, books and restaurants. I like to agree with Wikipedia which refers Bill Granger as the Australian version of Jamie Oliver. Bill Granger same as Jamie Oliver??? I know that I will initiate an endless series of debate making this statement. Let's put their looks and charms aside. To be fair, I like to think that both Bill and Jamie are similar being super-stylish with their so-simple and delicious cooking.
To start learning to cook like Bill Granger, I like to try this Bill Granger's Caramel Chicken recipe that I have been seeing everywhere! Have I been hypothesized? - I think so!!!
In order to cook this chicken dish with the most ultimate deep caramel flavours, I reckon you need good quality dark soy sauce. Being a Singaporean, I'm picky with the dark soy sauce that I eat and don't seem to find any thick and good quality ones here in Melbourne. The dark soy sauce that I bought from most Asian grocery at Melbourne are usually very disappointing as they are usually not viscous in texture and not rich at all in its taste. You know what... the desperate me can't even find any good quality dark soy sauce in Sydney too. I wonder what kind of soy sauce Bill Granger used??? Nevertheless, I buy my bottle of best quality dark soy sauce every time I goes back to Singapore and this is what I used to cook this dish.
True enough that this is one of the Asian-fusion recipe that my family and I would highly recommend, especially made with the best dark soy sauce that I can never find at Melbourne - please pardon me and my irony. If you can't find any thick and rich dark soy sauce at the place that you live, you can still cook this dish with similar ultimate deep caramel flavours and this is what I would suggest... substitute half amount of dark soy sauce and the added sugar with any dark caramel cooking sauce and I reckon the texture can be quite the same.
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|Caramel Chicken (Bill Granger) with deep intense colour and flavours|
|I like to recommend these sauces to cook this dish.|
|This dish needs basic ingredients like garlic and onions...|
|More flavours from brown sugar and fish sauce!|
|Cooking this dish is easy.|
|Cover the pan and cook for another 10 minutes.|
|The finial touch!|
|We like to eat this caramel chicken with Japanese rice and steamed broccolini.|
|We are enjoying this!|
Here's the recipe from the books, Best of Bill and Bill Cooks for Kids by Bill Granger and here
(with my modification and notes in blue)
8 chicken thigh fillets, skinless, chopped in half
(or quarters depending on sizes)
1 tbsp vegetable oil
(I used rice bran oil)
1 red onion, sliced
(I used 2 instead of 1)
3 garlic cloves, sliced
55ml dark soy sauce
(I used the premium ones. If premium ones is not available, you can substitute half amount with caramel cooking sauce and use half amount of regular dark soy sauce. If you are doing this, remember to cut down the amount of sugar added.)
110g brown sugar
55ml Thai fish sauce
steamed rice, to serve
(I used Japanese sushi rice)
steamed green vegetables, to serve
(I served my dish with broccolini)
Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken.
Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine.
Cover the pan, reduce heat to low and cook for 10 mins, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 mins, or until the sauce is rich, dark and syrupy.
Add the fish sauce and stir to combine. Place in a serving dish and serve with steamed rice and green vegetables.
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