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Ingredients
- 1 whl medium chicken, cut into half lengthwise
- 2 Tbsp. Oil
- Â Â 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
- 1Â 1/2 Tbsp. Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce)
- 1Â 1/2 Tbsp. Vinegar
- 2Â 1/4 tsp Salt
- 1Â 1/2 tsp White grnd pepper
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1655g | |
| Calories 3532 | |
| Calories from Fat 1938 | 55% |
| Total Fat 215.54g | 269% |
| Saturated Fat 55.53g | 222% |
| Trans Fat 0.7g | |
| Cholesterol 925mg | 308% |
| Sodium 7478mg | 312% |
| Potassium 3233mg | 92% |
| Total Carbs 159.73g | 43% |
| Dietary Fiber 10.0g | 33% |
| Sugars 145.69g | 97% |
| Protein 235.46g | 377% |
