Chicken Glazed with Soy Caramel Sauce
This recipe showcase the use of “coriander seeds”, one of my favourite spice. In North America, “coriander seeds” is known as “coriander” which is different in Australia and most of the world. And, "coriander" as known in Australia and internationally is known as “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.
Prepare, toast and grind the coriander seeds
Prepare and slice the french shallots
In a hot pan, add oil to heat up. Then add shallots to fry until soft and lightly browned
Add grounded coriander seeds and fy until fragrantly aromatic and add the salted soy bean paste
Add chicken and stir-fry until almost cooked. Then add the caramel dark soy, tamarind juice (water mixed with tamarind pulp) and sugar. Caramalise the sauce until thickened
Remove and plate
How to make
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.
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)