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Friday, April 24, 2015

INCHE KABIN [Nyonya Fried Chicken]

I always thought Inche Kabin [nyonya fried chicken] is a difficult dish to prepare with so many spices in the marinade.  But after having a 'good' look at the recipe, I noticed that the spices required are all in powder form which are easily available.  So here is the yummy fried chicken dish.
Very aromatic fried chicken, not spicy but tasted good with the dipping sauce and extra delicious with the sliced big onions.  Perfect blend of ingredients.
Recipe Source - adapted from Nyonya Flavours
Ingredients
1 kg chicken – cut into bite size pieces 
Enough oil for deep frying
Spice Paste [combine]
4 shallots – pounded
1 tsp each of cumin powder, fennel powder, turmeric powder, ground black pepper, salt and sugar
½ tsp cinnamon powder
¼ tsp clove powder 
2 tsp chilli powder
1 tbsp coriander powder
100 ml thick coconut milk
Dipping Sauce [ combine]
2 red chillies – seeded and sliced
1 tsp mustard powder
1 tsp light soy sauce
2 tsp sugar
2 tsp lime juice
3 tbsp Worchester Sauce
  1. Combine all the spice ingredients in a mixing bowl. Add chicken pieces to coat well and marinate for at least 3-4 hours or overnight in the fridge.
  2. Heat oil in a wok or sauce pot, deep fry chicken pieces in batches until cooked, golden and crispy. Dish out.
  3. Serve with dipping sauce and sliced big onions.
I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe
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This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours
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6 comments:

Phong Hong said...

Kimmy, this is a must order at any Penang nonya restaurant! I am simply too lazy to cook inche kabin. It is very delicious!

kitchen flavours said...

Hi Kimmy,
I have cooked this ages and ages ago! Now looking at yours, feel like having it all over again! Looks yummy!

Kimmy said...

Hi Phong Hong, my hubby ordered this dish when he took his Australian friend to the Nyonya restaurant recently. He told me, the fried chicken were not as good as this and it was expensive too, hehehe! He should have ordered from me, lah...

Kimmy said...

Hi Joyce, you have to cook this again. The fried chicken was good with the dipping sauce and the sliced onions. BTW, the oil left over from the frying can be used to cook other curries. It is very flavourful. I used it to cook Malay style fish curry. Wow! it was really good. Thumbs Up from my hubby.

Ade said...

For dipping sauce mustard powder was mentioned twice?

Kimmy said...

Thanks Ade for the highlight. There is a typo error. It should be Worchester sauce. Already corrected.

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