Entree: Malaysia – Peranakan / Nyonya – Ayam Sioh (Peranakan soy-braised chicken with aromatic spice paste and palm sugar)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 8 shallots, peeled (about 4 oz / 115 g)
- 6 cloves garlic (about 1.5 oz / 45 g)
- 1 in (2.5 cm) piece fresh ginger, peeled (about 0.5 oz / 15 g)
- 1 in (2.5 cm) piece fresh galangal, peeled (optional) (about 0.5 oz / 15 g)
- 3 candlenuts or macadamia nuts, toasted (optional) (about 0.4 oz / 12 g)
- 3 dried red chilies, soaked and seeded (or 1 tsp (2 g) chili paste)
- 1 tsp (5 g) belacan or shrimp paste (optional, toasted)
- 2 stalks lemongrass, white parts bruised and tied
- 6 kaffir lime leaves, torn
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) tamarind water (see note) or 1 tbsp (15 ml) tamarind paste diluted
- 2 tbsp (30 ml) palm sugar or brown sugar
- 1 cup (240 ml) water or low-sodium chicken stock
- 1/2 tsp (2.5 g) ground white pepper or black pepper
- 1/2 tsp (2.5 g) turmeric powder (optional for color)
- 1/4 cup (60 ml) coconut milk (optional, for a richer finish)
- Salt to taste
- Fresh cilantro or chopped scallions for garnish

Instructions

1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, ginger, galangal (if using), candlenuts, soaked chilies, and toasted belacan; pulse to a smooth paste, using a little water if needed.
2. Heat the oil in a wide heavy pot over medium heat. Add the chicken pieces and brown lightly on all sides, working in batches if necessary; remove and set aside.
3. Add the spice paste to the pot and fry over medium heat for 3–5 minutes until aromatic and the oil separates.
4. Return the browned chicken to the pot. Add the bruised lemongrass, torn kaffir lime leaves, light soy, dark soy, tamarind water, palm sugar, water or stock, pepper, and turmeric (if using). Stir to combine.
5. Bring to a gentle simmer, cover, and cook for 25–35 minutes until the chicken is tender and the sauce has reduced; stir occasionally and adjust heat to maintain a gentle simmer.
6. If using coconut milk, stir it in in the last 5 minutes and simmer uncovered to meld flavors; season with salt to taste.
7. Remove lemongrass stalks before serving. Garnish with chopped cilantro or scallions and serve hot with steamed rice.