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|AYAM SIOH (CHICKEN WITH CORIANDER SEEDS & TAMARIND)
(Recipe for 6 persons)
6 boneless chicken thighs, each cut into 4 pieces lengthwise
2 tsp oil
3 tbsp coriander seeds, toast and grind/pound finely
170 g shallots, grind/pound finely
225 g tamarind paste, mix thoroughly with 340 ml water and strain
10 tbsp sugar
2 tbsp dark soya sauce
1 tbsp salt
1 heaped tsp pepper
Mix marinade ingredients evenly and marinate chicken overnight.
Shake off excess marinade from chicken. Put marinade in a pot and reduce over medium heat till thick and sticky. Taste and adjust seasoning if necessary.
Heat 2 tsp oil in a non-stick pan. When oil is warm (not too hot), fry chicken skin side first on low heat till cooked and slightly charred. Pan mustn't be too hot or the chicken would burn before it's done. Serve hot with gravy drizzled on chicken or on the side as a dip.
Alternatively, simmer chicken and marinade till chicken is cooked and marinade is thick. Serve immediately, or fry chicken after it's simmered, then serve.