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.

Braised Chicken In Tamarind Sauce (ayam Sioh)

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

  1. Heat some oil in a large pot over medium heat.
  2. Add the minced garlic and sliced onion, and sauté until fragrant.
  3. Add the chicken pieces and brown them on all sides.
  4. Dissolve the tamarind paste in water and pour it into the pot.
  5. Add soy sauce, palm sugar, and salt. Stir well.
  6. Cover the pot and let the chicken simmer for 45-50 minutes, or until tender.
  7. Once the chicken is cooked through and the sauce has thickened, remove from heat.
  8. 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