• Prep Time 30 minutes
  • Cook Time 10 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Description

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. 

Note:

Kuali is now an APP! Try out our new features by downloading the app on App Store or Google Play! We would also appreciate if you can give us your feedback on the app through this poll. Thank you!

Recipe Ingredient

  • 500g chicken, chopped into fairly large pieces
  • 1tbsp tapioca flour
  • 20g ginger, sliced
  • 2 shallots, chopped
  • 5cloves garlic, sliced
  • 80 - 90g palm sugar (gula Melaka)
  • 50g tamarind paste, mixed with 350ml water, strained to get tamarind juice
  • 1tbsp shrimp paste (hae koe)
  • 2stalks spring onion, cut
  • Marinade:
  • 1tbsp ginger juice
  • 1tbsp Shaoxing rice wine
  • Seasoning:
  • 1tbsp light soy sauce
  • 1/2tsp pepper
  • Garnish:
  • spring onion, chopped
  • finely sliced young ginger

Instructions

  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.

You may also like

1 thought on “Braised Sweet and Tangy Chicken”

  1. Tuvou Camaiverata - July 17, 2019 at 7:32 am

    It was so awesome lovely recipe

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *