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Assam/Tamarind Chicken ~ 亚参鸡

This sourish and  slightly spicy chicken dish is best served with hot steaming plain white rice most welcoming on a wet and cooling day.  The addition of curry leaves enhanced the aroma of the dish and also added some colour to it.  Serve this with some crunchy greens to complete this wholesome meal.





Assam/Tamarind Chicken  ~   亚参鸡

Ingredients

  • 600 gm deboned chicken leg, cut into bite size
  • 1 heaped Tbsp assam paste + 1 Tbsp hot water 
  • 1 tsp light soya sauce
  • 1 tsp dark soya sauce
  • 3 tsp sugar
  • 1 big onion, cut into wedges
  • 2 lemon grass crushed
  • 1.1/2 tsp cornflour + 1 tsp water to thicken
  • Birdeye chillies
  • Curry leaves
Method
  1. Mix the assam paste with hot water, discard the seeds.  Marinate the chicken with this paste, light and dark soya sauces with some salt for a few hours, preferably overnight which I did.
  2. Pan fry the chicken till semi-cooked (save the marinade).  Dish out.
  3. Saute the onion wedges, curry leaves, lemon grass and birdeye chillies till fragrant.  Add in the marinade, sugar and the chicken.  Toss and pan fry till chicken is cooked and tender.
  4. Fine tune to taste, dish out.
  5. Serve with rice

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