2 pounds chicken wings
1 Tablespoon finely shredded fresh gingerroot
For the caramel sauce:
1/3 cup sugar
1/4 cup Vietnamese fish sauce
Freshly ground black pepper
Directions: Cook the sugar in a small heavy saucepan over low heat, swirling constantly, until brown. It will smoke slightly. Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering.The mixture will bubble vigorously.
Return the mixture to low heat, and gently boil, swirling the pan, until the sugar is completely dissolved. Add the shallots and black pepper to taste. Stir to combine. Note: Cool the sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly, and you will end up with a dish full of candy chips.Yields 1/3 cup
Cut the wings into three pieces: the main wing joint, the second joint, and the wing tip. Discard the tips. In a 3 qt. saucepan, add the chicken wing pieces and shredded ginger to the cooled caramel sauce. Stir to combine. Set over high heat and bring the mixture to a rapid boil.Cover the pan, reduce the heat to low, and simmer for 30 to 40 minutes, or until the chicken is tender. Skim off any fat. Transfer to a serving dish and sprinkle with black pepper.
Yield: 4 to 6 servings