THERMAL COOKER – Ayam Sioh [Stewed Tamarind Chicken]

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by: Kimmy Cooking Pleasure






Ayam Sioh or Sioh Chicken is a Nyonya dish. It is a home-cooked favourite in most Nyonya households with minimal ingredients easily found in the kitchen. The combination of coriander powder, tamarind and taucheong [preserved bean paste] with seasoning of sugar and salt give this dish its' sweet, savoury and sourish tasty that is very appetising.




ingredients

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serves: 5-6

1.5 kg chicken whole legs [I used drumsticks]

15 shallots - pounded and extract the juice and keep the juice

2 tbsp heaped preserved bean paste [taucheong]

50 gm coriander powder

100 in gm tamarind pulp dissolve 250 ml water - discard the pulp

1 tbsp dark soy sauce

3 tbsp sugar to taste

1 tsp salt to taste

2 tbsp cooking oil

extra water

Nutrition Facts
THERMAL COOKER – Ayam Sioh [Stewed Tamarind Chicken]

Servings Per Recipe: 5

Amount per Serving

Calories: 784

  • Total Fat: 67.6 g
  •     Saturated Fat: 18.1 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 143 mg
  • Sodium: 759 mg
  • Total Carbs: 32.9 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 22.1 g
  • Protein: 16.1 g
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preparation

1.  Heat up thermal cooker pot, add in oil, shallot pulp, saute until aromatic and brown.

2.  Add in bean paste and chicken, stir to mix ingredients well, then add in coriander powder and dark soy sauce.

3.  Give it a good stir and pour in shallot juice, tamarind juice and some water. Add in seasoning, bring to boil, then simmer for about 6-10 minutes.

4.  Off heat, cover the pot, transfer to the outer pot and close the lid.

5.  Leave the chicken to cook for a further 2 hours.

6.  Serve with rice.

Cooks' note:
Using the Thermal Cooker to cook this dish is so much easier and hassle-free.
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