1 tablespoon tamarind juice
1 teaspoon salt
4 cloves garlic
1 teaspoon fresh ginger, chopped
1 tablespoon margarine
7 shallots, sliced finely
4 tablespoons sweet soy sauce
2 tomatoes, chopped coarsely
3 cm cinnamon stick
1/4 nutmeg, bruised
1/2 teaspoon pepper
500 cc chicken stock
300 g potatoes, peeled and cut into 6
pieces, fried, drained
25 g cellophane noodles, soaked in
water until tender, cut into 10 cm lengths
Wash the chicken and cut into 6 pieces and
rub with tamarind juice and salt. Set aside to stand for 15 minutes.
Heat up a wok with oil and deep fry the chicken until golden brown.
Grind the ginger and garlic. Heat the margarine and saute shallots until
soft, add ground garlic and ginger, sweet soy sauce and chopped tomato.
Saute until the ingredients are fragrant. Add nutmeg, cloves, cinnamon,
pepper and chicken stock. Bring to the boil. When the gravy is boiling,
add the fried chicken. Simmer until the chicken is tender and the spices
are absorbed. Add fried potatoes and cellaphane noodles and continue to
cook. Garnish with fried shallots and serve hot.