Medium-sized chicken,
halved
cucumber, cut into wedges
oil
assam/ tamarind, squeezed for juice;
strained
water
small onions, pounded
ketumbar/ coriander, dry-fried till fragrant
sugar
dark soy sauce
vinegar
salt
pepper
Directions:
Rub seasoning ingredients over
chicken. Place in a large container.
Put a heavy object on a plate.
Place plate on top to press chicken into
seasoning. Set aside overnight or at least 8
hour.
Remove plate and object used as
weight.
Heat chicken and seasoning. Bring
to the boil. Simmer till chicken is tender but
not soft.
Remove chicken. Continue to
simmer sauce till thick.
Heat oil. Fry chicken till golden
brown. add thickened sauce.
Remove chicken and cut into
bite-size pieces.
Pour sauce over. Serve garnished
with cucumber wedges.