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1 tbsp
4
1.5 cups
2.5 cups
Tangy Chicken
1 tbsp
1
1cm
250g
1 tbsp
1 tbsp
1 tbsp
1/2 cup |
oil
cloves garlic, chopped
long grain rice
chicken stock
oil
onion, sliced
cube peeled fresh ginger, sliced
chicken fillets, sliced
brown sugar, well packed
tamarind sauce
fish sauce
chicken stock |
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Method :
Garlic rice: heat oil in a large
saucepan, add garlic and fry for 1 minute over a moderate heat. Add rice and fry for 2 minutes. Stir in chicken stock and bring to
the boil. Turn heat to very low, cover with
a lid and cook for 10 minutes. Spoon into an ovenproof serving
dish with a lid and keep warm in a low oven. Tangy chicken: heat oil in a
saucepan or frying pan, add onion, ginger and sliced chicken and fry
for 5 minutes or until chicken is golden brown. Stir in sugar, tamarind sauce,
fish sauce and chicken stock, bring to the boil, lower heat and
simmer for 4-5 minutes or until sauce is reduced by about 1/3 (there
will be some good quality sauce left). Spoon chicken and sauce over rice
and serve.
Serves 4
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