1 whole chicken (approximately 1.5 to 2kgs, chopped into large pieces)
Marinade (blend together)
200 grammes shallots
3 tablespoons ketumbar (coriander) powder
225 grammes tamarind (asam jawa) mixed with 350 ml water (squeeze the juice and remove tamarind seeds)
10 tablespoons sugar
1 tablespoon salt
2 tablespoons dark soya sauce
1 heaped teaspoon white pepper powder
Method
Wash chicken pieces thoroughly. Marinade chicken overnight or for at least 10 hours.
Transfer chicken and marinate to heavy bottomed aluminium saucepan and boil for 20 minutes over a moderate heat.
Turn the chicken pieces, reduce heat to low and boil for another 20 to 30 minutes or until chicken is very tender.
note : originally meant for duck since the duck meat is tougher and would withstand the sour marinade better.
