A peranakan recipe which is simple enough to make but requires you to marinate meat at least a day a head. However, there are a number of steps in the cooking process. Simmer the chicken till soft. Frying the cooked chicken pieces. Adding the sauce back into the fried chicken pieces and simmer till almost dry. All I can say is this was damn siok!!!!
Ingredients:
1/2 kg Boneless chicken leg
1 tbsp Ground coriander, dry - toasted until fragrant
5 tbsp tamarind, mixed with 500 ml water and strained
5 tbsp tamarind, mixed with 500 ml water and strained
10 shallots, pounded
2 tbsp sugar
1 tbsp thick black soy sauce
1/4 tsp freshly ground black pepper
2 tbsp sugar
1 tbsp thick black soy sauce
1/4 tsp freshly ground black pepper
Method:
Marinate chicken pieces with all the ingredients and leave to sit for 8 hours, covered
Simmer chicken in marinade till tender
Remove chicken and fry the pieces in oil, turning often until chicken has browned all over
Add the marinade into the wok, bring to a boil, reduce heat and simmer until marinade has been reduced into a thick sauce.
Add the marinade into the wok, bring to a boil, reduce heat and simmer until marinade has been reduced into a thick sauce.
Cut the chicken meat into smaller pieces, garnish and serve hot
No comments:
Post a Comment