Recipe Ingredient
- 1.5kg chicken, cut into sizeable pieces
- Marinade (combined):
- 150g tamarind pulp mixed with 250ml water and strained for juice
- 1 tbsp rice vinegar
- 1 1/2 tbsp dark soy sauce
- 75g sugar
- 1 tsp salt
- 30g roasted coriander powder
- 10 shallots
- 3 cloves garlic
- 2 tbsp preserved bean paste (tau cheong)
Instructions
- Season chicken with combined marinade and store in an airtight plastic container. Leave in the refrigerator overnight.
- Pour out the marinated tamarind sauce in the pot but leave the chicken aside. Bring the sauce to a gentle boil. Add the chicken pieces and simmer for 20-25 minutes or until meat is tender.
- Remove chicken from the thickened sauce and drain well. Heat oil in a wok and fry the chicken pieces until golden brown. Dish out onto a serving plate and pour the thickened tamarind sauce over and serve at once.
