Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Chicken |
| ½ cup | Tamarind water |
| 1 tablespoon | Clear soya sauce |
| \N \N | A pinch of chilli powder |
| 1 teaspoon | Ground ginger |
| 1 teaspoon | Ground coriander |
| 1 \N | Clove garlic, crushed |
| \N \N | A pinch of turmeric |
MARINADE
The name means simply 'fried chicken', and that is all it is. The marinade, however, gives it a characteristically Indonesian flavour.
Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time. Strain the chicken, so that the marinade drips away from it. Then deep-fry the portions, 4 or 5 at a time.
Chicken fried in this way is excellent with Nasi Goreng. [Nasi Goreng is fried rice. S.C.] Makes 4 servings. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.