Braised Chicken In Tamarind Sauce (ayam Sioh)
Braised Chicken in Tamarind Sauce, also known as Ayam Sioh, is a classic Peranakan dish that features tender chicken pieces cooked in a tangy and savory tamarind-based sauce. This flavorful and aromatic dish is a perfect representation of the unique blend of Chinese and Malay flavors in Peranakan cuisine.
Ingredients
- 1 whole chicken, cut into pieces
- 2 tablespoons tamarind paste
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar
- 3 cups water
- Salt to taste
Instructions
- Heat some oil in a large pot over medium heat.
- Add the minced garlic and sliced onion, and sauté until fragrant.
- Add the chicken pieces and brown them on all sides.
- Dissolve the tamarind paste in water and pour it into the pot.
- Add soy sauce, palm sugar, and salt. Stir well.
- Cover the pot and let the chicken simmer for 45-50 minutes, or until tender.
- Once the chicken is cooked through and the sauce has thickened, remove from heat.
- Serve the braised chicken in tamarind sauce hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Spatula Measuring spoons Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Ayam Sioh with a side of sambal belacan and a refreshing cucumber salad for a complete Peranakan dining experience.
Tips & tricks
For a richer flavor, marinate the chicken pieces in the tamarind sauce for a few hours before cooking.
Cost
$15