for 4 person

Caramel

3 tbsp	sugar
2 tbsp	water
1 ½ dl	chicken bouillon
2 tbsp	fish sauce

Onion & ginger

1	onion
1 cm	ginger

Chicken wings

800 g	chicken wing
1 dl	chicken bouillon
a little	pepper

How it's done

Caramel

Boil the sugar and water in a stainless steel pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a brown caramel forms. Remove the pan from the heat, add the stock and fish sauce.

Onion & ginger

Finely chop the onion, grate the ginger and add to the pan, cover and continue to simmer until the sugar has dissolved.

Chicken wings

Add the chicken wings and stock, mix well, bring to the boil, reduce the heat. Cover and cook on a low heat for approx. 25 mins. Remove the lid and cook over a medium heat until the sauce has a thick consistency, season.

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