Chicken with Sweet Sauce

After reading Nicole's blog, I was going to make oyako don, but then I realised that I'm lacking all ingredients, other than the chicken and egg.

So, needing dinner on New Year's Day of all days, and with Will napping away, I basically had to use whatever was on hand.

This is a sweet dish that goes well with rice. My family tends to have it with pork belly rather than chicken (super fatty, I might add). I'm not sure if it's a Vietnamese, Cambodian or Teochew dish, but we also have it with a sour fish soup as a two-course meal.


Ingredients:
0.5 cup sugar
fish sauce
chicken, cut into short strips.
soy sauce
pepper


Method:
In a heavy saucepan, mix sugar with just enough fish sauce to barely dissolve it.
Cook on high, stirring constantly until the sugar caramelizes.
Add in chicken and stir fry, reducing heat to medium-high.
Season with soy sauce and pepper to taste.
Serve with rice.


Comments:
This is all done from a hazy childhood memory.
I actually added in water before adding the chicken, and ended up with a very soupy mixture. Oi. It's supposed to be this dark brown dish of meat that's coated in a thick sauce/glaze.
My mother always used an earthenware pot. We don't have one, so I used a glass pot instead.
I should've used diced chicken. The strips did not lend itself to mixing.


Verdict:
Fail for trying to emulate a certain dish, but the taste was fine.