| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole medium chicken, cut into half lengthwise |
| 2 |
tb |
Oil |
|
|
Cucumber wedges to garnish |
| 5 |
tb |
Tamarind, mix well with 450 ml (15 oz) of water, strain, and use the liquid only |
| 10 |
|
Shallots, finely chopped or grounded in food processor |
| 2 |
tb |
Toasted coriander powder, lightly fry in a dry pan over a low fire |
| 8 |
tb |
Sugar |
| 1 1/2 |
tb |
Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce) |
| 1 1/2 |
tb |
Vinegar |
| 2 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
White ground pepper |
INSTRUCTIONS
MARINADE
The following dish is traditional dish for Chinese New Year in Singapore -
From: Mrs. Lee's Cookbook
Directions: Marinade the chicken in a deep pot, overnight (at least 8
hours).
Cook the chicken in the marinade, bringing the chicken to a boil,
uncovered. Simmer the chicken until tender. Remove the chicken, and simmer
the sauce until it reduces and thickens. Heat 2 Tbs oil in a large frying
pan, over a low fire, fry chicken until golden brown. Add the thickened
sauce to the chicken, mixing it well. Remove and cut the chicken into small
pieces, place on a serving dish, and then pour the remaining sauce from the
frying pan over the chicken.
Garnish with cucumber wedges. Serve with hot rice.
Posted to FOODWINE Digest 22 November 96
Date: Sat, 23 Nov 1996 12:08:51 +0600
From: Serene Ong <sereneo@INFO.BISHKEK.SU>
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”