Saturday, July 23, 2011

INCHE KABIN - NYONYA STYLE FRIED CHICKEN

Inchi Kabin is a Nyonya-style fried chicken marinated with over 10 spices. It's one of the Nyonya's signature food.

My first encounter with Inchi Kabin was at Cafe 21 in KONTAR PENANG some 20 years ago – the very best one that I had. It came with prawn crackers and sauce..wola.......fantastic, real finger licking good.

Well if the western are known for their Southern Fried Chicken, this Inchi Kabin is at par with the Southern Fried Chicken.

This recipe is very easy and simple to follow. The only roadblock perhaps is gathering all the spices (up to 10 types). Anyway don't fear!!! you can mix curry powder and chili powder. That is good enough coz the curry powder itself contains a few spices. So here's how I did my Inche Kabin.

INGREDIENTS
1 whole chicken cut into 16 pieces
some prawn crackers

Marinade
2 tbsp curry powder

1 tbsp chili powder
1 tsp turmeric powder
1 tsp honey or sugar
1 tbsp light soy sauce
1 tsp salts
2 tbsp chicken stock

2-3 cups oil, for deep frying

  1. Combine all the spice paste ingredients together in a mixing bowl. Add chicken and coat well. It’s better to use your hand to get the spices into every nook and corner. Set aside to marinate for 3-4 hours, or preferably overnight in the refrigerator.
  2. Heat the oil in a wok or fryer, and deep fry the chicken pieces until almost cooked. Remove and drain.
  3. Reheat oil and deep fry the chicken until golden brown and crispy.
  4. Remove from heat and drain on paper towels. Serve hot with sauce. Optional: garnish with prawn crackers or onions.
Sauce (mix together)
1 tsp mustard powder
3 tbsp Worcester/HP sauce
2 tsp sugar
2 tsp lime juice
1 tsp light soy sauce
2 red chilies, sliced
1-2 onions for garnish, sliced
1 stalk spring onions for garnish, sliced


Mix all the ingredients and set aside for 1 hour to develop the flavors.
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Ini adalah resipi ayam goreng Baba-Nyonya yang cukup terkenal se-entero dunia. Ayam ini diperap dengan 10 jenis rempah semalaman sebelum digoreng. Cukup terasa rempahnya. Untuk resipi ini saya tidaklah meletakkan 10 jenis rempah tu,...mana nak cekau saya gunakan serbuk kari aje, memadai kerana dalam kari itu sendiri sudah ada beberapa jenis rempah. 

Ayam ini kena goreng sehingga memakanya terdegar bunyi krup...krup...kena ranggup, pastikan minyak panas dan api kuta macam cara chef di restuarant masak. Kalau ia tidak ranggup rosak la nama Inchi Kabin tu. Masa hendak menghidangnya taburkan keropok goreng, seeloknya keropok udang. Begitulah saya menikmati hidangan ini di Cafe 21 KOMTAR 20 tahun yang lalu.

Next Post - Crab Meat Soup

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1 comment:

Diana @ Melley Mey said...

Assalamualaikum akak..
sememangnya sedap kalau ayam yg d perap semalaman baru d goreng kan akak... tgk pun dah tau sedap nie...

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