Straits Chinese (Nyonya) Chicken |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 8 |
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'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.) Ingredients:
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 |
Directions:
1. Preheat oven to 190 degrees Celsius.
2. Rub the chicken pieces with salt.
3. Mix all the spices, sugar and dried coconut milk together.
4. Rub the chicken pieces with the spice mix.
5. Set aside for an hour.
6. Space out chicken pieces in a pan lined with foil or baking paper.
7. Bake for 40-50 minutes, until chicken is golden brown.
8. Serve while still warm - with rice and a side dish of stir-fried vegetables or salad.
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