Tropical Chicken with Dip
- 3 tablespoons
onion (peeled and finely sliced)
- 2 cloves
garlic (finely chopped)
- 2 stalks
red chile pepper (finely chopped)
- 2 teaspoons
- 2 tablespoons
- 1 tablespoon
soft brown sugar (or palm sugar)
- 1 ⅔ cups
- 1.333 cups
Chicken breasts (skinned and cubed)
- 1 ½ cups
Prawns and Vegetables Raw prawns would cook quickly, but blanch vegetables first in boiling water.
Heat the oil in a wok or large pan and fry the onion until deep gold and sweet.
Add the garlic and spices and cook out for 2 minutes.
Stir in the tamarind and fish sauce and sugar, then pour over the coconut milk and chicken stock. Lower the heat and leave to simmer for 10 minutes. Adjust the seasoning and stir in the lime juice just before serving.
Blanch the chicken in simmering water for 2 minutes just to start the cooking process.
Pour into fondue bowl set over heat to keep it simmering gently. Dip the chicken pieces in immediately and leave to cook - 5-7 minutes, then retrieve with chopsticks and dip in peanuts before eating.