150g tamarind pulp mixed with 250ml water and strained for juice
1 tbsp rice vinegar
1 1/2 tbsp dark soy sauce
1 tsp salt
30g roasted coriander powder
3 cloves garlic
2 tbsp preserved bean paste (tau cheong)
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.