Soy Sauce Chicken
|Soft brown sugar||1 Tablespoon|
|Chicken||3 Pound, cut into 12 serving pieces (1 Whole)|
|Peanut oil/Coconut oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Green chili||1 , seeded and finely chopped|
|Garlic||2 Clove (10 gm)|
|Water||1 Cup (16 tbs)|
|Wine vinegar||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Tomatoes||4 Medium, blanched, peeled, seeded and chopped|
Combine the salt, vinegar and sugar in a bowl.
Toss the chicken pieces in the mixture and set aside for 30 minutes.
Meanwhile, prepare the sauce.
Put all the ingredients, except the tomatoes, in a blender and blend until smooth.
Pour into a large saucepan and set aside.
Heat the oil in a large frying-pan.
When it is hot, add the chicken pieces and fry until they are golden brown all over.
Using tongs, transfer to kitchen towels to drain.
Set the pan containing the sauce over moderate heat and bring to the boil.
Add the chicken pieces and tomatoes and reduce the heat to low.
Cover and simmer for 20 to 25 minutes, or until the chicken is cooked through.
Uncover and simmer for a further 10 minutes, or until about a third of the liquid has evaporated.
Transfer the mixture to a warmed serving dish and serve at once.