Recipe for Chicken in Tamarind Sauce (Ayam Siyow) 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 whl medium chicken, cut into half lengthwise
2 tbl Oil
Cucumber wedges to garnish
----------------- MARINADE ----------------
5 tbl Tamarind, mix well with 450 ml (15 oz) of water, strain, and use the liquid only
10 x Shallots, finely chopped or grounded in food processor
2 tbl Toasted coriander powder, lightly fry in a dry pan over a low fire
8 tbl Sugar
1/2 tbl Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce)
1/2 tbl Vinegar
1/4 tsp Salt
Instructions:
Instructions: The following dish is traditional dish for Chinese New Year in Singapore -

Directions: Marinade the chicken in a deep pot, overnight (at least 8 hours).

Cook the chicken in the marinade, bringing the chicken to a boil, uncovered. Simmer the chicken until tender. Remove the chicken, and simmer the sauce until it reduces and thickens. Heat 2 Tbs oil in a large frying pan, over a low fire, fry chicken until golden brown. Add the thickened sauce to the chicken, mixing it well. Remove and cut the chicken into small pieces, place on a serving dish, and then pour the remaining sauce from the frying pan over the chicken.

Garnish with cucumber wedges. Serve with hot rice.

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