Entree: Singapore – Peranakan Singapore – Ayam Sioh (Peranakan soy‑braised chicken with aromatic spices and tangy notes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, thinly sliced (approx. 6 oz / 170 g)
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 g) candlenuts, ground
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 g) tamarind paste
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) palm sugar or dark brown sugar
- 2 cups (480 ml) chicken stock or water
- 3 stalks (approx. 30 g) lemongrass, bruised and tied
- 4 kaffir lime leaves
- 1 tsp (5 g) shrimp paste (belacan), toasted and mashed (optional)
- Salt as needed
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) toasted sesame oil (for finishing)
- 2 tbsp (30 g) fried shallots for garnish
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper.
2. Heat the vegetable oil in a large heavy pot over medium heat. Add the sliced shallots and cook until softened and golden, about 6–8 minutes.
3. Add the minced garlic and ground candlenuts and fry until fragrant, about 1 minute.
4. Stir in the ground coriander and turmeric and cook 30 seconds until aromatic.
5. Add the chicken pieces and brown lightly on all sides, about 6–8 minutes, turning to coat in the spice mix.
6. Mix in the tamarind paste, light soy sauce, dark soy sauce, palm sugar, and toasted mashed shrimp paste if using. Pour in the chicken stock, add the bruised lemongrass and kaffir lime leaves, and bring to a gentle simmer.
7. Reduce heat to low, cover, and braise for 30–35 minutes until the chicken is cooked through and the sauce has reduced and thickened. Stir occasionally and adjust seasoning with salt and pepper.
8. Remove the lemongrass stalks and lime leaves. Stir in the toasted sesame oil.
9. Transfer to a serving platter and garnish with fried shallots and chopped cilantro. Serve hot with steamed rice.