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Vietnamese Tangy Tamarind Chicken
The recipes I love the most are those that are quick and easy to put together yet are full of life and flavour. These needn’t be hugely spicy. There are plenty of recipes from South East Asia that are loaded with flavour but mild in heat. Asian supermarkets are well worth a visit to stock pile on ingredients that are difficult to find elsewhere yet are easily stored in the pantry for some months. Tamarind paste is one of these ingredients. Bought in a block it is cheap and lasts forever. It is difficult to find in general supermarkets yet offers a distinctive sour flavour that is hard to replicate with other products. Generally tamarind paste is soaked in boiling water and then the pulp squeezed of all liquid. This liquid is added to dishes as the ever important balance to sweet and spicy. This chicken recipe is made so quickly and easily yet the flavours are so full and fragrant that it is hard to believe it can be constructed with such ease. I like to serve it as part of a banquet style meal but it is also quite at home on its own with steamed rice and a simple salad or steamed greens. If you are unable to find tamarind then mixing together lemon or lime juice with a little brown sugar is an acceptable substitute although it is worth looking for the real thing. Vietnamese Chicken 500 g chicken thigh fillets, sliced into strips 1 tablespoon fish sauce 1 ½ tablespoons sugar 1 small red chilli, seeds removed and finely chopped 2 teaspoons finely grated lemon rind 3 cloves garlic, crushed 1 tablespoon oil 1 tablespoon tamarind paste soaked in 1/4 cup hot water and then squeezed (alternatively use 2 tablespoons lemon juice with 1 teaspoon brown sugar) ½ cup chicken stock Coriander leaves Place chicken, fish sauce, sugar, chilli, lemon rind, garlic and oil in a bowl and leave to marinate for 20 minutes. Heat a wok or frying pan over a high heat and cook the chicken until golden brown. Add the tamarind water and chicken stock and simmer for 10-15 minutes. Sprinkle with coriander leaves and serve. Serves 4.
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