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Receta Chicken In Tamarind Sauce (Ayam Siyow)

Name: Chicken In Tamarind Sauce (Ayam Siyow)
Ingredients: 1 whl medium chicken, cut into half lengthwise; 2 Tbsp. Oil Cucumber wedges to garnish; 5 Tbsp. Tamarind, mix well with 450 ml (15 ounce) of water, strain, and use the liquid only; 10 x Shallots, finely minced or possibly grounded in food processor; 2 Tbsp. Toasted coriander pwdr, lightly fry in a dry pan over a low fire; 8 Tbsp. Sugar; 1 1/2 Tbsp. Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce); 1 1/2 Tbsp. Vinegar; 2 1/4 tsp Salt; 1 1/2 tsp White grnd pepper

de Global Cookbook

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Ingredientes

1 whl medium chicken, cut into half lengthwise
2 Tbsp. Oil Cucumber wedges to garnish
5 Tbsp. Tamarind, mix well with 450 ml (15 ounce) of water, strain, and use the liquid only
10 x Shallots, finely minced or possibly grounded in food processor
2 Tbsp. Toasted coriander pwdr, lightly fry in a dry pan over a low fire
8 Tbsp. Sugar
1 1/2 Tbsp. Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce)
1 1/2 Tbsp. Vinegar
2 1/4 tsp Salt
1 1/2 tsp White grnd pepper

Direcciones

The following dish is traditional dish for Chinese New Year in Singapore -
Directions: Marinade the chicken in a deep pot, overnight (at least 8 hrs).
Cook the chicken in the marinade, bringing the chicken to a boil, uncovered. Simmer the chicken till tender. Remove the chicken, and simmer the sauce till it reduces and thickens. Heat 2 Tbs oil in a large frying pan, over a low fire, fry chicken till golden. Add in the thickened sauce to the chicken, mixing it well. Remove and cut the chicken into small pcs, place on a serving dish, and then pour the remaining sauce from the frying pan over the chicken.
Garnish with cucumber wedges. Serve with warm rice.