Chicken Nyonya is a dish from Malaysia. When the Chinese started migrating to Malaysia and Singapore they often mixed Chinese ingredients and cooking methods with Malaysian spices.
Ingredients
- 4 tbsps sunflower or groundnut oil
- 750 g free range chicken pieces skinned and boned, cut quite small
- 1 fresh hot red chilli cut in thick rounds
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 1/2 tsps sugar
- 1 large onion peeled and cut into 0.5cm rounds
Servings:
Instructions
- Heat the oil in a non stick frying pan over a medium-high heat. When hot, add the chicken and brown all over. Lift out with a slotted spoon and set aside.
- Pour out all but 2 tbsp of the oil and reduce heat to medium. Add the chilli and stir and fry for a few seconds.
- Return the chicken and its juices to the pan. Add 4 tbsps water and bring to a simmer. Reduce heat to low and cover. Simmer for 10 minutes.
- Add the soy sauces to the pan together with the sugar and onions. Return to a simmer for 5 minutes or more, stirring from time to time, until the chicken is cooked through.
- Serve with some plain rice and one or more vegetable dishes.
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