Tuesday, February 18, 2014

Calamondin chicken (limau kesturi)

This is a very old recipe from news paper cutting that I kept for more then 30 years.  I have not been preparing this recipe for a long ,long time.  I would like to share this simple and delicious recipe here.  My whole family like this recipe very much because of the sweet and sour flavour and is very appetising too.

500 g chicken,
5 to 6 calamondin,
1 tbs spoon of palm sugar or brown sugar,
1 inch cinnamon,
3 tbs soy sauce,
5 shallots,
2 red chillies,
1 tsp corn flour,
 1 tsp water,
2 tbs cooking oil,
chopped spring onions or parsley (garnish)

Clean and chop the chicken into bite pieces, drain.  Cut the shallots and chillies into slices and set aside.Extract the juice from the calamondin and scrape out some of the pips.  Mix it with the soy sauce, cinnamon and sugar. Mix the water and the corn flour for later use as thickening.
Heat up the oil in a wok, fry the shallots and chillies until fragrant.  Add in the chicken and continue stirring for 1 to 2 minutes.  Add in salt to taste and add the calamondin sauce prepared earlier.

Cover and simmer until under slow fire until chicken meat is tender.  Add in thickening, garnish with spring onion or parsley when serving.
This dish goes well with rice.  Serve 4 to 5 persons.

For a festive occasion, a whole chicken can be marinated in the juice sauce, with honey added, and baked in an oven, basting with the sauce until brown.  Decorated appropriately. (suggestion by the author)   I have not try this baking before.  I will try and share the outcome.