tamarind & soy sauce chicken
(1 rating)
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This recipe is a memory copy of one I had when in Manila. But, it is now a much requested favorite of my family. The secret of this recipe is taste and adjust the Tamarind and Soy Sauce for your own taste. I gave you the recipe my family prefers.
(1 rating)
prep time
15 Min
cook time
1 Hr
Ingredients For tamarind & soy sauce chicken
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2 Tbsptamarind paste (available at some india and pakistani stores)
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1 cmild soy sauce (i prefer kikkoman)
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1chicken, 3-4 lbs (whole or pieces, doesn't matter)
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3garlic heads, wash, lightly peeled, cut in 1/2 across
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water to cover about 2 inch above chicken
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cooked cous cous or rice
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4sprigs of parsley for garnish
How To Make tamarind & soy sauce chicken
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1You need a heavy 2-3 quart pan with lid.
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2Wash and remove fat from chicken.
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3Wash and remove all but 1 layer of the paper-ish skin from 3 heads of garlic, cut in 1/2 straight across.
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4Toss chicken and garlic into the pan. Add soy sauce, and garlic.
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5Add measured soy sauce, then in the same measuring cup add tamarind paste and a little water and mix. Add to the pot.
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6Cover with water to about 2 inches above chicken.
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7Bring to a high boil and boil for 10 min., then remove from heat and allow to set for 2-3 min and the skim off any oils and other debris from top of water.
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8Return to heat and cook at a high simmer until the chicken is fully cooked. Remove from heat.
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9Remove Chicken from the sauce and place in a covered bowl ready to put back in the sauce.
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10Pour sauce and solids thru a strainer into a pan/bowl and return sauce to pan.
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11Pick thru the stuff in the strainer for chicken, add to bowl of chicken.
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12Find all garlic, remove from the garlic skins. Mash the really large pieces ever so slightly and return all garlic "meat" to sauce.
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13Taste sauce, add soy sauce or tamarind paste as needed to balance the 2 flavors to your own taste. Bring to a high boil and reduce sauce to about 2-3 cups. Taste again for balance.
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14Add reserved chicken back to sauce and simmer, turn pieces as necessary to coat with reduced sauce and rewarm thru.
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15Using either cooked rice or cooked Cous Cous form a ring on a serving platter. Place cooked Chicken in the middle nap with the sauce. Serve while hot.
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16Garnish as desired. I like the contrast of leaf parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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