Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For the caramel sauce, heat the sugar in a pan over low heat, stirring continuously, for three to five minutes or until it begins to melt and caramelise.
Remove from heat and add the fish sauce. Mix and return the pan to the heat. Bring the mixture to a boil over a medium heat. Reduce heat and simmer uncovered for three to five minutes, stirring continuously till the mixture turns to syrup.
Add the leek and cook for one minute. Add the shallots, crushed peppercorns and mix well. Remove from heat. Add the chicken wings and ginger and bring the mixture to a boil over high heat.
Reduce heat, cover and simmer for about thirty minutes, stirring occasionally, until the chicken is cooked. Serve immediately.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.