Method

Put the rice, salt, first measure of oil and hot water in a microwave dish. Cover loosely and microwave on High for 6 minutes, then stir in the frozen peas, cook for 3 minutes longer, and leave to stand for 5 minutes.

Heat a pan large enough to hold the 4 chicken thighs. Add the oil, then add the lightly floured chicken thighs and brown them lightly on both sides.

Heat the second pan on low to moderate heat and sprinkle the sugar over it. Let it melt and turn golden brown, but don't let it darken and burn, tilting the pan at intervals, without stirring the caramel.

While the chicken browns and the sugar melts, chop the onion and garlic finely, and grate the ginger. Put the browned chicken on a board and put the onion, garlic and ginger in the now empty pan, with a little extra oil. Cook on medium heat until the onion is lightly browned. Meantime, cut each browned thigh into 4 slices, then put the chicken back in the pan with the onions etc and let everything brown a little longer.

When the sugar has caramelised evenly, add the hot water and the fish sauce to it, and heat gently until a syrup forms, then pour all the syrup over the chicken mixture in the other pan and simmer for a few minutes longer, until the chicken is coated with the sauce.

Serve on the rice and peas, and sprinkle with chopped coriander leaves if you have them.

Alison says

This chicken recipe is unusual and really delicious! For ease and speed, cook rice in a microwave oven while you cook the chicken and its sauce in two frying pans, at the same time. You should be eating your meal 20 minutes after you start cooking.

From '100 Favourite Ways with Chicken', by Simon and Alison Holst