Authentic Traditional Peranakan Chicken Dish: Ayam Sio Recipe
7:46 PM
Difficulty level: Easy
Amount time to make: 30 minutes + 2 hour marination
No of serving: 2
Ingredients for dipping sauce:
Plum sauce 2tbsp/32g
lime juice 1tsp/4g
Method to steps for dipping sauce:
- Mix plum sauce and lime juice in a serving bowl. Set aside
Coriander Powder 2tsp/ 6g
Tamarind Paste 2tsp/15g
Hot Water 1/4cup/60g
Minced Shallots 1cups/150g
White Vinegar 1/2tbsp/9g
Sugar 2tbsp/28g
Salt 1/2 tsp/3g
Ground White Pepper 1/2 tsp/2g
Dark Soy Sauce 1/2 tbsp/7g
Chicken breast 1&1/2 cups/285g
- Fry coriander powder in a pan until fragrant.
- Add hot water into tamarind paste. Stir until the paste is incorporate into the water. Remove the pulp (seeds) and fibre.
- In a food blender, add coriander powder, tamarind water, minced shallots, white vinegar, sugar, salt, ground white pepper and dark soy sauce. Blend until smooth.
- Keep 1/4 of the marination juice for sauce.
To marinate the chicken:
- Cut chicken into bite size pieces.
- In a large bowl, combine chicken and marination liquid.
- Keep in the chiller and marinate for 2 hours at least or up to overnight.
To cook the chicken:
- Traditionally, chicken is braised together with marination liquid. To enhance the flavour of the dish, I choose to grill the chicken. If you choose to braise the chicken, simply braise until the chicken is cooked to your liking.
- Use a paper towel to drain off excess marination liquid from the chicken.
- (Optional) Skewer the chicken with a bamboo stick.
- On heat heat, grill 1 minute on all sides of the chicken.
- Place on a plate, let the chicken rest for at least 5 minutes.
- In the meantime, simmer the reserved marination liquid for 5 minutes.
- Serve the chicken with marination liquid and dipping sauce.
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