I guess by now you should know if you’ve been following my blogpost or YouTube channel, that chicken is one of my favourite meat (or poultry) to cook in my kitchen. Hope you are not getting sick of it.
For several reasons, chicken meat is easy to cook. It’s a good source of protein, not only its meat but eggs! It’s cheap to buy compared to another meat source. When I google for “how many chicken recipes are there in the world”, there is a total of 658 million in the search results! So am I getting sick of eating chicken??? A simple answer is No.
This week’s recipe is all about “coriander seeds”. In my video, I show you how to prepare coriander seeds for cooking in this recipe. In North America, “coriander seeds” is known as “coriander”. So please don’t confuse with what we call “coriander” here in Australia and most of the world, which is “cilantro” in North America. This chicken recipe is cooked on high heat to reduce the liquid sauce to caramelise and glaze the chicken meat flavoured with salted soybean, cane sugar, dark soy caramel sauce (you can substitute this with the Indonesian brand, ABC kecap manis) with the aroma of shallots (also known as french shallots, banana shallots or eschalots) and coriander seeds.
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Chicken glazed with soy caramel sauce
- 1-1.5 kg chicken thigh fillets
- 10-12 french shallots
- 3 tablespoons coriander seeds
- 2 tablespoons salted soy bean
- 1 tablespoon cane sugar (or brown sugar)
- 2-3 tablespoons soy caramel dark sauce (or ABC kecap manis)
- mix 1 bowl of warm water with a pinch of tamarind pulp
- coriander leaves and finely chopped red chilli for garnishing (optional)
- Toast coriander seeds on a dry pan (no cooking oil) on low-medium heat
- Once coriander seeds are slightly smoking and aromatic, remove and let cool. Then using a mortar and pestle, grind until coriander seeds are grounded. Alternatively, you can use a spice grinder
- Remove the outer layer of french shallots and thinly sliced
- Scoop 2 tablespoons of salted soy bean into a small bowl. Using the back of a spoon, gently squeezed the beans until they are smooth to make a paste
- In a wok or sauce pan, heat up 1 cup of cooking oil. Once oil is hot, toss in the french shallots. Fry until soft and lightly browned
- Add grounded coriander seeds. Continue to stir-fry until fragrantly aromatic, but not burnt. Then add the salted soy bean paste. Continue to stir-fry for 1 minute
- Add the chicken. Mix through and stir-fry for 2-3 minutes. Then add the soy caramel dark sauce and mix through. Continue to stir-fry for 1-2 minutes. Then add the tamarind water and cane sugar
- Rapid boil until the liquid sauce is reduced. Once it’s thicken and caramelised, it should be ready to remove and plate. Garnish with coriander leaves and chopped red chillies