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A tasty and tangy simple dish which is chilli-hot, palm sugar-sweet and tamarind-sour all at the same time. Perfect, served simply with steamed rice or even on baked potatoes.
Difficulty: Easy
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| INGREDIENTS |
| Chicken Fillets - 400 grams, cubed into bite-sized pieces |
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Red Onions - 85 grams, sliced
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| Fresh Red Chillies - 55 grams, sliced |
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Ginger - 15 grams, peeled and chopped
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Garlic - 25 grams, peeled and chopped
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| Lemongrass - 6 grams, taken from lower part only, chopped |
| Kaffir Lime Leaves - 3 grams, left whole |
| Whole Black Peppercorns - 10 |
| Star Anise - 1 petal |
| Chinese Cooking Wine or Dry Sherry - 30 ml |
| Palm Sugar or Soft Brown Sugar - 22 grams |
| Tamarind Paste(without seeds) - 15 grams, mixed with 125ml water |
| Dark Soy Sauce - 15 ml |
| Light Soy Sauce - 15 ml |
| Vegetable Cooking Oil - 30 ml |
| Salt to taste |
| Coriander leaves (cilantro) for garnish |
| Sesame Oil - few drops |
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| METHOD |
| Heat vegetable cooking oil in a pan and fry the chopped ginger till lightly browned. Then add the sliced onions, fry and follow with chopped garlic, chopped lemongrass, kaffir lime leaves and cubed chicken. Stir this around a minute and add the star anise petal and the red chilli slices. Keep stirring till meat is almost cooked. Then add the rest of the ingredients. Continue cooking for about 20 minutes on low heat, till meat is tender. Remove from heat, garnish with coriander leaves and serve with rice. Serves about 4. |
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| TO TWEAK THIS |
| Not really tweaking, but the chicken can be substituted with other fillets. Watch the cooking time, though. |
