Straits Chinese Nyonya Chicken
Delight your taste buds with the rich and aromatic flavors of Straits Chinese Nyonya Chicken, a traditional fusion dish steeped in the culinary heritage of the Peranakan culture. This vibrant recipe features tender bone-in chicken simmered in a luscious sauce crafted from a fragrant blend of shallots, fresh and dried chilies, lemongrass, turmeric, galangal, and creamy coconut milk. Sweetened with palm sugar and balanced with tangy tamarind, this dish achieves a perfect harmony of sweet, sour, spicy, and savory flavors. Impress your family or guests by pairing this comforting dish with steamed jasmine rice or turmeric-infused Nyonya rice for an authentic dining experience. Ready in just over an hour, this one-pot wonder is perfect for a cozy weeknight dinner or a festive celebration.
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Recipe Information
Ingredients
- 1 kg Chicken (cut into pieces, bone-in preferred)
- 8 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 5 pieces Fresh red chilies (seeded for less heat, optional)
- 4 pieces Dried chilies (soaked in warm water for 15 minutes)
- 2 stalks Lemongrass (white part only, trimmed and smashed)
- 1.5 cm Turmeric root (peeled, or substitute with turmeric powder)
- 2 cm Galangal (peeled, or substitute with dried galangal)
- 1 tbsp Palm sugar (or brown sugar)
- 1 tbsp Tamarind pulp (mixed with 3 tbsp water and strained)
- 400 ml Coconut milk
- 3 tbsp Cooking oil
- 1 tsp Salt
- 200 ml Water
Instructions
Begin by preparing the spice paste. In a blender or food processor, combine shallots, garlic, fresh red chilies, soaked dried chilies, turmeric root, and galangal. Blend until a smooth paste forms. Add a little water to help blend if necessary.
Heat the cooking oil in a large saucepan or wok over medium heat. Add the spice paste and smashed lemongrass stalks. Sauté the mixture for 5-7 minutes, stirring frequently, until aromatic and the oil begins to separate from the paste.
Add the chicken pieces to the pan, stirring to coat them well with the spice paste. Cook for another 5 minutes, turning the chicken occasionally to sear and seal in the flavors.
Pour in the coconut milk and water, then add the palm sugar, tamarind pulp, and salt. Stir well to combine.
Reduce the heat to low, cover, and simmer the chicken for 30 minutes, stirring occasionally. Ensure the chicken is cooked through and tender.
Taste the sauce and adjust the seasoning with more salt or tamarind if needed. If the sauce is too thick, add a splash of water to reach your desired consistency.
Turn off the heat and let the dish rest for 5 minutes before serving. Serve hot with steamed jasmine rice or Nyonya-style turmeric rice.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 15.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
