Inchi Kabin is a Nyonya-style fried chicken marinated with several spices and coconut milk.
Nyonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This recipe has various elements ranging from spicy and aromatic in the fried chicken to tangy and herbal through the sauce and garnishes.
Ingredients:
Chicken - 1.5 kg (boneless thighs preferred but bone-in works very well too)
Spice paste:
Shallots - 5 (well pounded)
Coconut milk - ¼ cup
Coriander powder - ½ tbsp
Chilli powder - ½ tbsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Clove powder - ¼ tsp
Fennel powder - 1 tsp
Cinnamon powder - ½ tsp
Sugar - 1 tsp
Salt & Pepper to taste
Dipping sauce:
Worcestershire sauce - 4 tbsp
Mustard powder - 1 tsp
Lime juice - 2 tsp
Soy sauce - 2 tsp
Sugar - 2 tsp
2 red chillies, sliced
Method:
Combine all the spice paste ingredients together and marinate chicken in it. Leave it preferably overnight or minimum 4 hours. Mix sauce ingredients together and set aside. Heat oil and deep-fry chicken pieces until cooked. Remove and drain on paper towels. You can double fry for a crispier texture (this is how the original is done). Serve hot with dipping sauce.
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