Braised Sweet and Tangy Chicken

Tamarind adds a tangy, piquant lift to many dishes to whet the appetite. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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  1. Season chicken with the marinade for at least 30 minutes. Just before frying, add the tapioca flour. Mix well.
  2. Deep-fry chicken in hot oil for 1-2 minutes or until golden brown. Remove from oil and drain on paper towels.
  3. Remove all but 1-2 teaspoons of the oil in the wok. Over medium heat, stir-fry the ginger, shallots and garlic until fragrant.
  4. Return chicken to the wok. Add the palm sugar and seasoning, then fry briefly until sugar has dissolved.
  5. Add in tamarind juice and shrimp paste. Stir and bring to a boil.
  6. Reduce heat, add in spring onion and simmer over medium-low heat until meat is tender, gravy is reduced, and sauce is fairly thick. Garnish and serve.
Recipe Notes

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