- One whole 3½-pound chicken, split
in half along the breast side and opened flat
- 3 cloves garlic, sliced thin
- 2 fresh semihot chilies, sliced thin
- 1 tablespoon peanut or corn or
- 1 teaspoon tamarind, dissolved in 2
- ¼ cup water
- 1 teaspoon sugar
- 5 tablespoons sweet soy sauce
- 1 slice fresh ginger
- Broil the chicken for five minutes
on each side.
- Fry the garlic and chilies in the
oil for one minute in a large frying pan. Add the tamarind liquid, water, sugar, sweet soy
sauce and ginger, and cook over low heat for about five minutes, or until the sauce has
thickened. Set aside.
- Remove the chicken from the broiler,
and pound it lightly all over with a pestle to bruise the meat and allow the sauce to seep
in. Put the chicken, skin side down, in the frying pan with the sauce, and cook over
medium heat for about ten minutes, or until nearly all the sauce has evaporated.
- Return the chicken, skin side up, to
the broiler and broil for live minutes, or until the skin is brown and crispy.
Makes 4 to 6 servings, with other