Tamarind & Soy Sauce Chicken

Tamarind & Soy Sauce Chicken Recipe

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Nancy Stanberry

By
@Nancy1950

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.

Rating:
★★★★★ 1 vote
Prep:
15 Min
Cook:
1 Hr

Ingredients

2 Tbsp
tamarind paste (available at some india and pakistani stores)
1 c
mild soy sauce (i prefer kikkoman)
1
chicken, 3-4 lbs (whole or pieces, doesn't matter)
3
garlic heads, wash, lightly peeled, cut in 1/2 across
water to cover about 2 inch above chicken
cooked cous cous or rice
4
sprigs of parsley for garnish

How to Make Tamarind & Soy Sauce Chicken

Step-by-Step

  • 1You need a heavy 2-3 quart pan with lid.
  • 2Wash and remove fat from chicken.
  • 3Wash and remove all but 1 layer of the paper-ish skin from 3 heads of garlic, cut in 1/2 straight across.
  • 4Toss chicken and garlic into the pan. Add soy sauce, and garlic.
  • 5Add measured soy sauce, then in the same measuring cup add tamarind paste and a little water and mix. Add to the pot.
  • 6Cover with water to about 2 inches above chicken.
  • 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.
  • 8Return to heat and cook at a high simmer until the chicken is fully cooked. Remove from heat.
  • 9Remove Chicken from the sauce and place in a covered bowl ready to put back in the sauce.
  • 10Pour sauce and solids thru a strainer into a pan/bowl and return sauce to pan.
  • 11Pick thru the stuff in the strainer for chicken, add to bowl of chicken.
  • 12Find all garlic, remove from the garlic skins. Mash the really large pieces ever so slightly and return all garlic "meat" to sauce.
  • 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.
  • 14Add reserved chicken back to sauce and simmer, turn pieces as necessary to coat with reduced sauce and rewarm thru.
  • 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.
  • 16Garnish as desired. I like the contrast of leaf parsley.

Printable Recipe Card

About Tamarind & Soy Sauce Chicken

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy