Ingredients for Ayam Siow Peranankan Chicken In Tamarind Sauce
- Tamarind Paste
- 4 shallots, finely chopped
- Dried Coriander Leaves
- Brown Sugar
- Dark Soy Sauce
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chicken Piece
- Oil
How to Make Ayam Siow Peranankan Chicken In Tamarind Sauce
- In a bowl, whisk together 2 tablespoons tamarind pulp, 4 finely chopped shallots, 1 tablespoon coriander powder, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add 1.5 lbs of chicken pieces (thighs and drumsticks work well) to the marinade. Cover and refrigerate overnight for maximum flavor.
- Transfer the marinated chicken and marinade to a pot or Dutch oven over medium-high heat. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is tender and the sauce has thickened slightly. Stir occasionally.
- Increase the heat to medium for the last 5 minutes to allow the sauce to caramelize slightly on the chicken.
- Garnish with fresh coriander leaves. Serve hot with sliced cucumber, if desired.
- Enjoy your delicious Ayam Siow!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
137g
Fat
58g
Carbs
14g
