Soy Sauce Chicken is an adaptation of a popular Indonesian dish of chicken in a Soya Protein with Sour Cream makes an unusual and tasty meal. spicy soy sauce. Serve as part of a Rijsttafel or with fried rice and a mixed salad for dinner.
1 teaspoon salt
3 tablespoons wine vinegar
1 tablespoon soft brown sugar
3 lb. chicken, cut into
12 serving pieces
2 tablespoons coconut oil
1 onion, finely chopped
1 green chilli, seeded and ‘finely chopped
2 garlic cloves
8 fl. oz. water
1 tablespoon wine vinegar
2 tablespoons soy sauce
1 tablespoon sugar
4 medium-sized tomatoes, blanched, peeled, seeded and finely chopped
In a large mixing bowl, combine the salt, vinegar and brown sugar and mix well to blend. Toss the chicken pieces in the mixture and set aside at room temperature for 30 minutes.
Meanwhile, prepare the sauce. Place the onion, chilli, garlic, water, vinegar, soy sauce and sugar in an electric blender and blend, on and off, at high speed until the mixture is smooth. Pour the mixture into a large saucepan and set aside.
In a large frying-pan, heat the coconut oil over moderate heat. Add the coated chicken pieces to the pan and fry for 10 to 15 minutes, turning them occasionally, or until they are golden brown all over.
Remove the pan from the heat. Using tongs, transfer the chicken pieces to kitchen paper towels to drain.
Place the pan containing the sauce over moderate heat. Bring the sauce to the boil. Add the chicken pieces and tomatoes and reduce the heat to low. Cover the pan and simmer for 20 to 25 minutes or until the chicken pieces are cooked. Uncover the pan and continue cooking for 10 minutes, stirring constantly, or until about one-third of the liquid has evaporated.
Remove the pan from the heat. Transfer the chicken and sauce to a warmed serving dish. Serve immediately.