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Chicken with a galangal & palm sugar caramel


  • To make the caramel, gently cook the sugar with 2 tbsp water until golden brown in a heavy-bottomed pot. Then add ½ cup water and gently cook down.
  • Heat a thin layer of oil in a wok (or large non-stick pan) and brown the chicken all over. Remove.
  • Add a little fresh oil to the wok, if needed, and briefly sauté the shallots, galangal and chilli paste to toast the spices, continually stirring.
  • Then add ½ cup water with caramel to taste, the fish sauce and a little ground pepper. Mix well and  return the chicken in one layer. Cover and simmer for 10 mins, turning and basting the chicken now and again. Remove the chicken when ready.
  • Add the spring onions to the wok with lime juice to taste. Turn the heat up and cook until the liquid is reduced. Taste for seasoning.
  • Serve on a bed of steamed rice.
  • nb.  Any variety of Asian greens can be used instead of the spring onions.


  • 3 heaped tbsp shaved palm (or soft brown) sugar
  • vegetable oil
  • 8 skinless chicken thighs, on or off the bone
  • 6-8 red shallots, finely sliced
  • 2 tspn grated fresh galangal (or ginger)
  • 1 heaped tspn chilli paste
  • 3 tbsp Asian fish sauce
  • freshly ground pepper
  • 6 spring (green) onions, cut into lengths
  • ½ lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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