Skip to main content

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

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more