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Tamarind chicken wings recipe (canh ga rang me)
- Cuisine: Vietnamese
Ingredients
1 kg chicken wings
Approx 3 tbsp tapioca starch
Marinade
2 tsp salt
1 tbsp sugar
1 tsp pepper
1 tsp chicken stock powder
1 tsp sesame oil
1 tsp oyster sauce
Sauce
100 gr ripe tamarind or 2 tbsp pulp soaked in 400ml hot water
2 tbsp oil
1 garlic clove, finely sliced
1 tsp annatto seed
4 tbsp sugar
1 tsp chicken powder
1 tsp salt
1 tsp pepper
1 tsp soy sauce
1 tsp oyster sauce
2 tsp tapioca starch dissolved in 2 tbsp water
1 fresh chilli, sliced
chopped fresh coriander to garnish
pepper, salt and fresh lime juice mixed together as a dipping sauce
Preparation
Wash the chicken wings and dry with tea towel. Prick them with a bamboo stick to allow marinade to penetrate. Mix together the ingredients for the marinade and pour over. Mix well and leave for one hour.
Meanwhile prepare the tamarind. If using fresh, cook until soft in 500ml water and drain.
If not, soak the pulp for about one hour and then drain.
Heat cooking oil. Dredge the marinated chicken wing with tapioca flour. Fry the wings until they become golden. Drain on a tea towel or paper towel to remove excess oil.
Put 2 tsp oil into another pan. Add the annatto seed and garlic and fry until the garlic is golden. Pour in the tamarind juice, sugar, chicken stock, salt and pepper, soy sauce, oyster sauce and tapioca flour mix. Mix well and adjust seasoning to suit.
Pour sauce over the chicken. Serve and garnish with coriander and chilli if desired.
Eat while it is still hot and dip each lightly into a mix of pepper, salt and fresh lime juice.
If you enjoyed this Tamarind chicken wings recipe (canh ga rang me) then browse more Vietnamese recipes, meat recipes and our most popular hainanese chicken rice recipe.
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