10 chicken drumsticks, no skin
2 onions; 1 quartered
3 cloves of garlic
1 tbsp chili powder
cooking oil as needed
water as needed (about 4 cups)
1 whole nutmeg, grate 1/2 of it
4 cloves
2 tsp tamarind, dissolve in 3 tbsp lukewarm water
3 tbsp light soy sauce
1 tbsp dark sweetened soy sauce (preferably Indonesian brand, ABC)
Hungarian Vegeta seasoning (substitute with salt only if you don’t have it)
thin slices of red chilies, seedless
Serving:
warm rice
Dole’s Asian Garden Delight salad
Place quartered onion and chicken into the pot and cover with just enough water, bring to boil, turn down heat and simmer for 20 minutes
Make paste out of the other onion, garlic, and chili powder
Heat 1-2 tbsp oil, saute paste, don’t let it to brown
Take out chicken drumstick with slotted spoon and mix gently into the sauted paste; turn to coat (reserve 1 1/4 cup stock)
Add in cloves and grated nutmeg, stir gently
Add in tamarind juice and soy sauces, stir gently
Pour in the reserved stock, adjust the flavor, and cook for another 20-25 minutes until gravy thickened/lessen and chickens are cooked.
Serve with salad and warm rice
You can of course substitute chicken drumstick with other parts like breast or wings, etc.
Chicken with Spices and Soy Sauce
Ingredients
- 10 chicken drumsticks no skin
- 2 onions; 1 quartered
- 3 cloves of garlic
- 1 tbsp chili powder
- cooking oil as needed
- water as needed about 4 cups
- 1 whole nutmeg grate 1/2 of it
- 4 cloves
- 2 tsp tamarind dissolve in 3 tbsp lukewarm water
- 3 tbsp light soy sauce
- 1 tbsp dark sweetened soy sauce preferably Indonesian brand, ABC
- Hungarian Vegeta seasoning substitute with salt only if you don’t have it
- thin slices of red chilies seedless
- warm rice
- Dole’s Asian Garden Delight salad
Instructions
- Place quartered onion and chicken into the pot and cover with just enough water, bring to boil, turn down heat and simmer for 20 minutes
- Make paste out of the other onion, garlic, and chili powder
- Heat 1-2 tbsp oil, saute paste, don’t let it to brown
- Take out chicken drumstick with slotted spoon and mix gently into the sauted paste; turn to coat (reserve 1 1/4 cup stock)
- Add in cloves and grated nutmeg, stir gently
- Add in tamarind juice and soy sauces, stir gently
- Pour in the reserved stock, adjust the flavor, and cook for another 20-25 minutes until gravy thickened/lessen and chickens are cooked.
- Serve with salad and warm rice
