Wednesday, February 4, 2009

Ayam Siow

Peranankan Chicken in Tamarind Sauce....An appetizing dish! goes well along with a plate of hot jasmine rice :)

  • 5 heaped tbsp tamarind pulp
  • 450ml water
  • 10 shallots, grinded
  • 2 tbsp fried coriander powder
  • 100gm brown sugar
  • 1 1/2 tbsp dark soya sauce
  • 1 1/2 tbsp vinegar
  • 2 tsp salt
  • 1 1/2 tsp ground pepper
  • 1 large chicken, chopped
  1. Mix tamarind pulp with the water (I used my finger to 'mashed' up the mixture & let it sit for 15mins before straining). Strain into a pot
  2. Combine the rest of the ingredient and mix well. Cover and leave in fridge overnight.
  3. Bring the pot of chicken to boil. Simmer over low fire for 30mins till chicken is tender. Remove & drain the chicken, leaving the gravy in the pot.
  4. Simmer the gravy till reduce & thickens.
  5. Add oil in a heated wok and fry chicken pieces on high heat till golden brown. Remove & drain away oil.
  6. Ladle some thickened gravy over the fried chicken pieces and serve with hot rice.
recipe source : Mrs Lee Cookbook

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