Canh Ga Rang Me

Tamarind Chicken Wings (Canh Ga Rang Me)

Here’s another way to enjoy a chicken dish that makes you drool in an instant Tamarind Chicken Wings (Canh Ga Rang Me)


 

What you need:

 

  • 1 kg chicken wings

  • 3 tbsp tapioca starch

  • 2 tbsp oil

  • 1 fresh chilli, sliced

  • chopped fresh coriander

  • pepper

  • salt

  • fresh lime juice

Marinade

  • 2 tsp salt

  • 1 tbsp sugar

  • 1 tsp pepper

  • 1 tsp chicken stock powder

  • 1 tsp sesame oil

  • 1 tsp oyster sauce

Sauce

  • 1 tsp chicken stock powder

  • 2 tbsp pulp soaked in 400 ml hot water

  • 2 tsp oil

  • 1 tsp annatto seed

  • 1 garlic clove

  • ⅓ cup sugar

  • 1 tsp chicken stock powder

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp soy sauce

  • 1 tsp oyster sauce

  • 2 tsp tapioca starch dissolved in 2 tbsp water

 

Here’s how you make Tamarind Chicken Wings (Canh Ga Rang Me)


 

  1. prick chicken wings with a bamboo stick for the marinade to penetrate well in the meat. Let it chill for an hour or best if overnight.

  2. In a pot with 500 ml of water, boil the tamarind if you are using a fresh one. Sieve thoroughly and disregard the pulp. If you're not using the fresh one soak it for an hour then strain and sieve.

  3. Drizzle the marinated chicken wings with tapioca flour and deep-fry in a non-sticking pan until it's golden brown or just enough. Prepare a paper towel to remove excess oil.

  4. In another pre-heated pan, saute garlic and annatto seeds until slightly brown then add in tapioca flour, oyster sauce, soy sauce, salt and pepper, chicken stock, sugar and tamarind juice. Stir well to mix.

  5. Plate in the chicken in a platter and pour over the sauce in the meat. Before doing so, dip in the chicken wings in a mixture of pepper, salt and lime juice. Garnish with coriander and chilli then serve.


 

 

Canh Ga Rang Me

 

 

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Tamarind Chicken Wings (Canh Ga Rang Me)
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