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ENCHE KEBIN CHICKEN RECIPE
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DEEP FRIED, CRISPY CHICKEN IN CURRY POWDER -
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NYONYA RECIPE
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Originating from the Baba & Nyonya
community of Penang, the island state of the Malay Peninsula, it represents a
thoroughly hybrid deep-fried chicken dish, combining both Malay and Chinese
flavors. The dish is so popular, it can be found in almost every Nyonya or
Peranakan restaurant that is worth its salt.
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Ingredients : |
| 1.5kg |
Free range chicken |
| 2 tbsp |
Curry powder for meat recipes (
available in most Asian stores ) |
| 2 tsp |
Ginger juice |
| 1 tsp |
Dark soy sauce |
| 1 tsp |
Light soy sauce |
| 1 tsp |
Sugar |
| 65ml |
Thick coconut milk |
| - |
Sufficient cooking oil for deep-frying |
| - |
Cucumber slices |
| - |
Salt and pepper |
Method :
- Prepare chicken by cutting it into bite-size pieces.
- With the exception of oil, mix all the ingredients together
and marinate the chicken pieces in this sauce for at least two hours. Lift out and leave to
dry.
- Heat sufficient oil in a deep wok and deep-fry the chicken
pieces until they are just golden brown.
- Lift out from the wok, drain and chop the larger pieces if
necessary.
- Arrange on a serving plate, garnished with the cucumber
slices.
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