- Finally chopped shallots
- Finely chopped garlic
- Plum sugar (you can use white or brown as well)
- Tamarind paste
- Rich, dark soy sauce
- Chopped free range chicken
Tip the tamarind into the pot and marinade it by purring in boiling water, squeesed the the paste to take out all the stones and move the paste and wated into a sauce pan.
Add the soy sauce, shallots, garlic, salt and coriander and let it sit till it cool and ready. Pop the chicken in and marinade it for few hours.
Add all into a pan and let it simmer away for about 40 minutes.
“It has the taste of the east deeply embedded into it, it's delicious, lemony sweet, sour superb!”