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tamarind & soy sauce chicken

(1 rating)
Recipe by
Nancy Stanberry
San Antonio, TX

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

  • 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

  • 1
    You need a heavy 2-3 quart pan with lid.
  • 2
    Wash and remove fat from chicken.
  • 3
    Wash and remove all but 1 layer of the paper-ish skin from 3 heads of garlic, cut in 1/2 straight across.
  • 4
    Toss chicken and garlic into the pan. Add soy sauce, and garlic.
  • 5
    Add measured soy sauce, then in the same measuring cup add tamarind paste and a little water and mix. Add to the pot.
  • 6
    Cover with water to about 2 inches above chicken.
  • 7
    Bring 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.
  • 8
    Return to heat and cook at a high simmer until the chicken is fully cooked. Remove from heat.
  • 9
    Remove Chicken from the sauce and place in a covered bowl ready to put back in the sauce.
  • 10
    Pour sauce and solids thru a strainer into a pan/bowl and return sauce to pan.
  • 11
    Pick thru the stuff in the strainer for chicken, add to bowl of chicken.
  • 12
    Find all garlic, remove from the garlic skins. Mash the really large pieces ever so slightly and return all garlic "meat" to sauce.
  • 13
    Taste 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.
  • 14
    Add reserved chicken back to sauce and simmer, turn pieces as necessary to coat with reduced sauce and rewarm thru.
  • 15
    Using 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.
  • 16
    Garnish as desired. I like the contrast of leaf parsley.

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