Tamborine Chicken Recipes

Steps:

• Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
• Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
• Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Steps:

• Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar.
• Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, and lime zest and juice.
• Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hours
• Line a broiler rack with foil and brush lightly with oil. Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices.
• Broil under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked. I.
• f you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce.
• Transfer to a serving dish, then carefully pour over any remaining cooking juices. Serve with wedges of lime for squeezing over.

Steps:

• Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar. Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, and lime zest and juice. Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hrs.
• Line a grill rack with foil and brush lightly with oil. Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices. Grill under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked. If you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce. Transfer to a serving dish, then carefully pour over any remaining cooking juices. Serve with wedges of lime for squeezing over.