Cauliflower & Chicken Stew

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Cauliflower		1/2
Chicken drumsticks		6
Thinly sliced garlic		1 clove
Ginger		1 thumb
Dried chilli		1
Coriander		as required
Vinegar		50ml
Sugar		1/5 tbsp
Fish sauce (nam pla)		2-3 tbsp
Sake		50ml
Sesame oil		1 tbsp
Sea salt		as required
Pepper		as required

Method

Prep

10min

Cook

30min

Season the chicken with salt & pepper. Pull apart the cauliflower into florets and soak in water.

Put the sesame oil into a large wok or frying pan (to fit all the chicken and cauliflower) and fry the chicken.

When the skin is nicely browned, add the sliced garlic, vinegar, sake, water and crushed ginger and bring to the boil.

Add the sugar, dried chilli, fish sauce and cauliflower florets. Put the lid on and simmer for 4-5 minutes.

Remove the lid and simmer again for 5 minutes to reduce the liquid.

When it's cool enough to eat, garnish with the coriander and enjoy!

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