Malays spicy chicken with soy sauce

emointhekitchen

A simple but delicious dish locally known as ayam kecap reveals a Chinese influence. Although Malaysia has a long history of a large Chinese population, it dates back to the 15th century, when the city of Malacca became one of the world’s most important trading posts. They have developed a unique cuisine, known as Nonya, which is influenced by the native Malays.

You will need:

Olive oil
500g chicken breast
1/2 cauliflower
3 onions, sliced
3 garlic cloves
3-4 fresh red and green chillies
1/2 teaspoon nutmeg
6 cloves
400 ml chicken broth
1 teaspoon tamarind pulp, soaked
in 3 tablespoons of hot water
2-3 tablespoons dark soy sauce
salt
yellow chilli and scallion strips for garnish

Procedure:

Preheat the oven to 200 °C. Cut the cauliflower into pieces, then toss with oil, salt, and pepper. Spread on a baking sheet and bake in the oven for 25 minutes, until the pieces start to turn golden.

Start with the chicken breast cut into pieces, salt and pepper. Add chicken breasts and sliced onion, place them in the wok, and brown them on all sides. Transfer the fried chicken breasts to a plate and set aside. In a blender, blend the remaining onion, garlic and chilli into a fine paste. Heat a little oil in a wok and fry the paste until fragrant.

Add chicken breasts to the wok. Mix everything well over a high heat to allow the flavour and aroma of the paste to blend with the meat. Add the nutmeg and cloves. Drain the tamarind and add the tamarind juice with the soy sauce to the chicken. Cook for 2-3 minutes, then add the broth and roasted cauliflower. Add salt to taste and cook uncovered for another 25-35 minutes, or until the chicken pieces are tender.
Transfer the chicken to a bowl, garnish with the chilli strips, and serve with cooked rice

Chilli – Suitable for flu, colds, shivering, rheumatic disorders or arthrosis worsened by external influences, loss of appetite, fatigue, feeling of heaviness in the limbs, decreased appetite, diarrhoea, nausea and vomiting. Eliminates attack by external cold wind FENG HAN XIE QI
Warms internal cold NEI HAN
Taste – Pungent; Thermal – Hot; Element – Lung and Large Intestine, Stomach and Spleen

Caution – In general, all hot chilli peppers and peppers should be consumed in moderation. Limitation is recommended for patients with general yin vacuity and heat symptoms such as dry eyes, dry mouth, or red face.