This is one of our all time favourite chicken dishes – originally from the Sun Herald magazine under the moniker Syrian Chicken, I’ve tinkered with it a bit to make it suit me better. I’ve omitted the saffron and whole chicken of the original recipe, in favour of chicken thigh pieces, and upped the quantity of some spices, reduced the salt content. Trust me, it’s a winner.
Now, I’m a girl who doesn’t really enjoy fruit with her dinner. I think this arises from bad memories of ‘English’ curries from the ’70s, where it was de riguer to add sultanas for some inexplicable reason. Or bananas. Bananas. I ask you. Pineapple on pizza still gives me the horrors. Continue reading
Mum would make this occasionally when we were little, always as part of a banquet of dishes, usually when relatives came to stay. She calls this simply ‘tau yu’, though as far as I’m aware that just means soy sauce. The sauce is very salty and is meant to be used in condiment sized portions with white, fluffy rice.
- 1kg chicken pieces, on the bone, with skin
- 150ml soy sauce
- 6 – 10 large cloves garlic
- 50g fresh ginger, peeled
Finely cut the ginger into thin match sticks, and finely chop the garlic. Mix with the soy sauce and pour over the chicken. Refrigerate for 1.5 hours to marinate.
Heat the oil in a pan. Lift the chicken pieces from the marinade and fry in the hot oil until evenly browned. The pieces should fit snugly in the pan. Add the marinade, and enough water to come part way up the chicken. Simmer for 30 minutes or until the chicken is tender. The sauce will be reduced considerably.
Lift the chicken from the oil when serving. Drizzle a little of the salty soy gravy over the chicken.