Sour Plum Chicken

A spin on the classic 'Sour Plum Duck' by substituting duck with chicken and adding some fiery bird's eye chillies for heat. Since most recipes include dark soy sauce for colour, this recipe calls for none. I omitted the sauce to maintain the beautiful, golden hue of the plum sauce.

Sour Plum Chicken

9 small pieces of chicken

1 onion

2 cloves of garlic

2" ginger

4 tbsp sour plum sauce

1 tbsp light soy sauce

1 medium size dried tamarind

300 ml water

5 red bird's eye chillies

2 red chilies

oil

Peel and thinly slice onion, garlic and ginger. 

Heat some oil in a wok. Saute onion, garlic and ginger until fragrant. Add chicken and stir. Then pour the sour plum sauce and stir until chicken is well coated. Add water little by little, stirring occasionally and let it simmer until chicken is well cooked.

While the chicken is simmering, add soy sauce, dried tamarind and bird's eye chillies. If dried tamarind is not available, substitute it with some lime juice. Taste for salt. I didn't add any as the sauce was salty enough. Lastly, add the red chillies. Give it a stir and transfer the chicken onto a serving plate.