500g oxtail cleaned
8 cups chicken stock
3 tsp light soy sauce
1 tsp salt
1/2 tsp black peppercorns crushed
3 coriander roots crushed
200g large potatoes peeled and diced
200g tomatoes cut into four parts
12 fresh green chilies
100g onions cut into 6
2 tsp crushed garlic
1/2 tsp sugar
2 tbsp chopped coriander leaves
Method:
Pan fry the oxtail until brown. Using a
knife scrapped off the skin and cut it into length of 1 inch. Pour the
stock into a wok. Add the soy sauce, salt, peppercorns and coriander
roots and bring to a boil. Put in the oxtail and boil for 10 minutes.
Add the rest of the ingredients except the coriander leaves. Boil
until potatoes are cooked (about 15 minutes). Remove from heat and put
into bowls. Sprinkle with coriander leaves and serve
