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Chicken with Spices and Soy Sauce
Chicken with Spices and Soy Sauce is a traditional Malaysian recipe for a classic dish of chicken with mixed spices and chillies cooked in a soy sauce base. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Chicken with Spices and Soy Sauce.
prep time
20 minutes
cook time
80 minutes
Total Time:
110 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSpice RecipesChicken RecipesVegetable RecipesMalaysia Recipes
This is a classic recipe from Malaysia's nonya culinary tradition, a mix of Chinese and Malay cuisines.
Ingredients:
1 chicken (about 1.5kg), jointed and cut into 16 pieces
3 onions, sliced
1l water
3 garlic cloves, crushed
4 fresh red chillies, sliced thinly
3 tbsp vegetable oil
1/2 tsp freshly-grated nutmeg
6 whole cloves
1 tsp tamarind pulp soaked in 3 tbsp warm water
3 tbsp dark soy sauce
fresh green or red chillies, shredded, to garnish
Method:
Arrange the chicken and 1 sliced onion in a pan. Pour over enough water to just cover then bring to a boil. Reduce to a simmer and cook gently for 20 minutes.
Combine the remaining onions, garlic and chillies in a food processor. Pulse to chop then process to a paste.
Heat a little of the oil in a wok or frying pan. Stir in the paste and fry gently to release the flavours. Only fry for less than a minute and do not allow the paste to colour.
When the chicken has cooked for about 20 minutes, lift it out of the stock and add to the spice mixture. Toss the ingredients together over fairly high heat to allow the spies to permeate the chicken.
Stir in the nutmeg and cloves then strain the tamarind juice and add to the pan along with the soy sauce.
Cook for about 3 minutes then add 300ml of the chicken stock.
Adjust the seasonings to taste and cook, uncovered, for about 30 minutes, or until the chicken pieces are tender and the gravy is very thick.
Transfer the chicken to a warmed serving bowl, top with the shredded chillies and serve accompanied by plain boiled rice.
