Malay Style Chicken Recipes

SIMPLE MALAYSIAN FRIED CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

MALAY STYLE CHICKEN

Steps:

• MIx together the soy sauce, peanut butter and 3 tbsp of hot water in a small bowl and set aside.
• Heat the oil in a wok or non stick frying pan and stir fry the garlic, ginger, and mange tout for 1 minute, add the chicken and turmeric, cook unitl chicken is browned.
• pour in the stock, coconut milk and chilli, bring to the boil, then reduce heat and simmer for 5 minutes.
• Stir in the soy sauce mixture, lime juice and beansprouts just before serving.

MALAY FRIED CHICKEN

Steps:

• Mix all the ingredients and marinade for two hours.
• Deep fry until cook through.
• Serve hot with white rice.

MALAYSIAN ROAST CHICKEN

Steps:

• Make marinade:
• In a large bowl stir together marinade ingredients.
• Rinse chicken inside and out and pat dry completely. Remove excess fat from chicken and prick skin all over with a fork so that seasonings can penetrate. Add chicken to marinade and rub inside and out to coat. Marinate chicken, covered and chilled, at least 4 hours and up to 1 day. (The longer chicken marinates, the more flavor it will have.)
• Preheat oven to 425° F. and line a roasting pan with heavy-duty foil.
• In roasting pan arrange chicken, breast side down, and pour marinade over it. Roast chicken in middle of oven 30 minutes. Turn chicken breast side up and baste with pan juices. Roast chicken, basting occasionally, 40 minutes more, or until cooked through, skin is golden brown, and a meat thermometer inserted in fleshy part of thigh registers 180° F. Let chicken stand, loosely covered, 10 minutes before carving. Skim fat from pan juices and transfer to sauceboat.
• Serve chicken with pan juices, rice, and vegetable.

AYAM PANGGANG (HONEY ROASTED MALAY STYLE CHICKEN)

Steps:

• Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking.
• Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour.
• Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

MALAYSIAN CHICKEN CURRY

Steps:

• First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
• To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
• Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
• For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
• Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

SLOW-COOKER MALAYSIAN CHICKEN

Steps:

• In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours. , Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.