4 chicken Marylands or 1 whole chicken, quartered
Salt and pepper, to taste
2 tbsp oil
3 tbsp sugar
3 tbsp white vinegar
½ cup white wine
1 cup chicken stock
½ fresh long red chilli, deseeded and finely chopped
1 ½ tbsp grated fresh ginger
2 fat cloves garlic, chopped
1 tbsp fish sauce
oil, for cooking
1 small handful mint, basil or Vietnamese mint leaves
steamed rice, to serve
steamed greens, to serve
- Preheat oven to 200°C. Season chicken with salt and pepper. Heat oil in a large cast-iron baking dish and brown chicken all over, working in batches if necessary so as not to overcrowd the pan. Remove chicken and set aside.
- Drain oil from the pan, add sugar and vinegar and cook over high heat until mixture starts to caramelise. Add wine, stock, chilli, ginger, garlic and fish sauce. Bring to a boil then return chicken to dish and cover with juices.
- Bake uncovered, basting several times with the cooking liquids, until chicken is golden and fully cooked (about 35-40 minutes).
- While chicken is baking, prepare the fried herb garnish, if using. Heat 2cm oil in a small pot until it shimmers and fry mint, basil or vietnamese mint leaves until they just change colour (about 5-10 seconds). Lift out with a slotted spoon and drain on paper towels.
- Serve chicken with rice and lightly cooked greens, with any remaining cooking liquids spooned over the top. Garnish with fried herbs, if using.