Chicken, Indonesian I (M, TNT)
Source: "Dorothy's Kitchen," by Dorothy Mandelzweig
Serves: 4 to 6
2 tbsp. oil
2 cloves garlic
1-1/2 kg chicken cut in serving portions
Ingredients for sauce:
2 carrots
1/2 sweet cucumber
1/2 pickled cucumber
3 tomatoes
1 large onion
2 tsp. vegetable soup diluted in 2 cups of water
Salt and pepper
1 tbsp. corn flour/cornstarch
2 tbsp. soy sauce
2 tbsp. sugar
1/4 cup vinegar
1/4 cup white wine
Fry chicken in oil. Add onion and garlic as well. Add carrots cut in 1/4 cm (1/8") slices, cucumbers cut in 1/4cm (1/8") slices, thinly sliced tomatoes and diluted soup powder.
Start simmering, then add all other ingredients mixed together. Simmer for 5 minutes, covered.
Place casserole in 170°C (340°F) preheated oven and carry on baking the chicken, covered until tender (approximately 1 hour).
I served it with plain rice.