STRAITS CHINESE (NYONYA) CHICKEN

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Straits Chinese (Nyonya) Chicken image

'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.)

Provided by RotiJala

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 6 pieces, 2-3 serving(s)

Number Of Ingredients 12

6 chicken legs (or thighs)
1 teaspoon sea salt
1 teaspoon coriander powder
1/2 teaspoon fennel powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon white pepper (sub ( ground black pepper)
1/2 teaspoon chili powder (sub ( 1/4 tsp cayenne pepper)
1/2 teaspoon ginger powder (optional)
1/2 teaspoon garlic powder (optional)
5 tablespoons coconut milk powder (sub ( 1/4 cup coconut milk)
1 teaspoon sugar

Steps:

  • Preheat oven to 190 degrees Celsius.
  • Rub the chicken pieces with salt.
  • Mix all the spices, sugar and dried coconut milk together.
  • Rub the chicken pieces with the spice mix.
  • Set aside for an hour.
  • Space out chicken pieces in a pan lined with foil or baking paper.
  • Bake for 40-50 minutes, until chicken is golden brown.
  • Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad.

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