Скачать или смотреть Ayam Sioh: The Tangy Nyonya Chicken Stew You Need to Try

Ayam Sioh is a rich, tangy chicken dish from the Nyonya community in Singapore and Malaysia. It’s a vibrant fusion of Chinese and Malay influences with a flavour that’s nothing short of spectacular.
Full written recipe:
https://www.singaporeanmalaysianrecip...

RECIPE
(serves 6-8)

1 kg chicken portions a mixture of thighs, drumsticks, etc
250 ml vegetable oil only if you are browning the chicken
250 ml water
Tamarind (skip if using shop bought)
200 g tamarind pulp
250 ml hot water
Marinade
tamarind juice, from above or 125 ml (½ cup) shop bought paste
4 Tbsp coriander seeds
1 Tbsp white peppercorns
2 medium onions about 200g pre peeled weight
2 Tbsp dark soy sauce
1 Tbsp light soy sauce
1/2 tsp salt
4 Tbsp sugar

Method

Soak the tamarind pulp in the hot water for 15 minutes.
At the end of the 15 minutes, mash it up with your hands and scoop out the seeds and any string or grit.
Only use a sieve if you have a fairly large mesh sieve. Straining your tamarind will mean you don't get all the pulpy essence.
We'll be adding this to the marinade.

Dry roast the coriander seeds on medium-low heat for 2 -3 minutes, until you get a warm, citrusy aroma.

Tip out onto a plate to cool and to stop from burning.
When cool enough, (about 5 minutes), grind to a fine powder in your spice or coffee grinder.

Make the Marinade
Peel and quarter the onions. Then chop up to a fine paste in a food chopper or with a pestle and mortar.
Add to a roomy bowl.
Tip in all the other marinade ingredients and mix well.

Place the chicken portions in a large bowl and marinate rub the marinade all over, getting between th efolds and under the skin.

Cover with a clingfilm and place in the fridge to marinate overnight.
At the every least, give it an hour.

Let's get Cooking
1. Optional Step: lightly frying the chicken (read article above)
If you are not frying head to step 4 below.
Take the chicken out of the fridge 30 minutes before you start to allow it to come to room temperature a little.
Heat the oil in a large saucepan or wok on medium-high heat.

2. Shake as much of the marinade off the chicken pieces as possible, and fry them for 2 minutes on each side to brown.
Do this in 2 batches if your pan/wok isn't wide enough. We'll be using the same pan/wok to cook our Ayam Sioh.
Take them out and drain on a plate lined with kitchen paper.

3. Lose all the oil from your pan/wok, straining with a metal sieve to catch all the crispy bits of marinade. Place it back on the stove on medium-high heat.

4. Tip everything back into the pan/wok (chicken and leftover marinade) along with the water. Bring to a simmer, then reduce heat to low and cook on a simmer for 45 minutes, uncovered.
Stir a couple of times during this period.
Chicken on the bone will need 45 minutes for it to be meltingly soft and falling off the bone. Unless your portions are really small. Then go for 30 minutes.
If you are using boness chicken piece, then 30 minutes will do.

5. When done, stir well and taste. You want a sweet, sour and savoury finish. If you think it's not sour enough, stir in a little more tamarind to your liking, and heat through. Likewise the sugar.
Don't forget to also add a little more salt if necessary.

Leave it overnight (on the kitchen counter will do) or serve immediately as suggested above.
I always make a big batch and have some for a few days.

0:00 Intro
0:28 quick description of recipe
1:36 sock tamarind pulp
1:42 dry roast the coriander seeds and peppercorns
2:04 grind the onions
2:20 add other marinade ingredients
2:28 back to tamarind and finish mixing marinade
3:02 marinate the chicken
3:28 optional step - fry chicken pieces to brown
3:52 simmer everything
5:27 how to serve Ayam Sioh
Enjoy!