|
1
1 tablespoon
1 teaspoon
4 cloves
1 teaspoon
1 tablespoon
7
4 tablespoons
2
3 cm
1/4
2
1/2 teaspoon
500 cc
300 g
25 g
|
Chicken, cut into 8 pieces
Tamarind juice
Salt
Garlic
Chopped ginger
Margarine
Shallots, finely sliced
Sweet soy sauce
Tomatoes, chopped coarsely
Cinnamon stick
Nutmeg, bruised
Cloves
Pepper
Chicken stock
Peeled potatoes, cut into 4-6 pieces,
fried, drained
Glass noodles, soaked in water until
tender, cut into 10 cm lengths
Fried shallots.
|
Method :
- Rub the chicken with
tamarind juice and salt.
- Let it stand for 10
minutes.
- Then deep fry until golden
brown.
- Grind garlic and ginger.
- Heat margarine and sauté
shallots until soft, then add ground garlic and ginger, sweet soy
sauce and chopped tomato.
- Sauté until fragrant.
- Add cinnamon, nutmeg,
cloves, pepper and chicken stock, and bring to the boil.
- When the gravy is boiling,
add fried chicken.
- Simmer until the chicken
is tender and the spices are absorbed,
- Add fried potatoes and
glass noodles and continue to cook.
- Garnish with fried
shallots.
- Serve hot.
|
