Pot-roasted chicken pieces

Pot-roasted chicken pieces

Ga roti

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 x 1.2kg chicken
or 8 chicken thighs
3 garlic cloves, sliced
4 shallots
or 1 small brown onion, chopped
1 1/2 teaspoons sugar, or more to taste
1 1/2 tablespoons fish sauce
1 tablespoon soya sauce
3 tablespoons vegetable oil

Method

  1. If using a whole chicken, cut it into big pieces – half breasts, whole wings, thighs, drumsticks. In a mortar mash the garlic and shallots to a fine paste, add the sugar and the fish sauce and soya sauce and mix. Marinate the chicken pieces in the mixture overnight.
  2. Heat the oil in a pan with a lid. Dry the chicken pieces and fry them over high heat, turning all the time, until they are well browned. Turn the heat down to low, add the leftover marinade and a very small amount of water if you think you need it, put on the lid and cook gently until the chicken is tender and the sauce thick (about 40 minutes). You should check that the liquid doesn’t dry out as you cook – add more water if it does. Turn the pieces of chicken over after 20 minutes.
  3. Serve this dish with Tomato rice.
Tags:
SBS
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