Based on the view count, the chicken in caramel sauce appears to be quite popular. Easy and tasty is always attractive. To the newbie cook, it means less chances of messing up. To the busy mom, it means less time sweating it out in the kitchen. To the seasoned cook, it’s a rest from those laborious works of art. To the diner, good food is good food.
I should tell you though that I served the chicken in caramel sauce with a soup. It’s the basic egg drop soup with a few additions. I felt there wasn’t enough chicken to go around and I figured that a hearty soup would fill whatever shortage there might be. To the homemade broth, I added ground pork, baby asparagus and eggs and the result is what you see in the photo.
There is a presumption here that you have homemade broth or its equivalent.
Serves 4 to 6.
1 white onion, peeled and roughly chopped
a bunch of baby asparagus, cut into one-inch lengths
150 grams of ground pork
8 to 10 cups of broth
patis (fish sauce)
freshly ground pepper
2 eggs, beaten
1 tbsp. of cooking oil
Cooking procedure :
Heat the cooking oil in a large pot. Add the onions and cook until translucent. Add the pork and cook, stirring, to break up any lumps. Pour in the broth. Season with patis and pepper and bring to the boil. Add the cut baby asparagus and cook until the broth boils once more. Turn off the heat, pour in the beaten eggs in a thin stream while stirring the soup gently.
Serve at once.