A flavoursome and easy dish with an Eastern twist, it is rather dark in colour so I call this dish “Black chicken”. The delicious sauce includes garlic and soy sauce.
The main thing:
Made by Véronique
Published at 2021-10-10, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 12-05-2022
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You can also use chicken thighs.
Peel and finely chop the onion and garlic cloves. Peel the ginger and finely grate it. Squeeze the juice from half a lemon and mix this with the sambal, brown sugar, tamarind paste, sweet soy sauce and regular soy sauce in a small bowl.
Remove any fat and sinew from the chicken breasts and cut the chicken into pieces. Don't make the pieces too big, but not too small either.
Heat a dash of oil in a medium-sized frying pan and sauté the onion and garlic for a few minutes. Add the grated ginger and sauté briefly.
Add the chicken pieces and sauté for a few more minutes. Lower the heat and add the soy sauce mixture. Let it simmer until the chicken is cooked through and the sauce has thickened.
Serve the black chicken with boiled rice, green beans and prawn crackers. You could briefly stir fry the green beans in a wok and season with pepper, salt and a little curry powder. Enjoy your meal!
What is tamarind paste?
Tamarind paste, or assem, is for sale in Asian supermarkets and online. It is a paste made from a large, brown-podded fruit. These pods come from a tropical African tree. It has a mildly sour taste, not unlike lime.
Can I replace soy sauce with something else?
You can replace the soy sauce with ketjap manis. If doing this, add a little salt because it’s the soy sauce which gives this dish its salty, savoury taste.