Nyonya Style Grilled Chicken | FOTILE Kitchen Appliances Malaysia

Ingredients

Medium chicken (Marinade it overnight)

1 no

Marinade

Coconut cream (boxed santan)

200 g

Shallots

200 g

Lemongrass

3 stalks

Salt

½ tsp

Sugar

1 tsp

Meat curry powder (Baba’s)

1 tbsp

Turmeric powder

1 tbsp

Chilli powder

½ tbsp

Tapioca starch

1 tbsp

Method

Split chicken from the back Spatchcock-style, flatten as much as possible and score the chicken all over.
Blend shallots and lemongrass finely and add the rest of marinade ingredients.
Rub all over the chicken and keep in the fridge overnight.
Defrost at least 2 hrs before cooking.
Roast at 180 C in oven for about 30 minutes, then change to grill mode for 5 minutes to achieve slight charring.
Allow to rest for 15 minutes before serving.

Shallots

4 pcs

Red chilies

4 pcs

Worcestershire sauce

60 ml

Sugar

½ tsp

Lime juice

1 no

English mustard

1 tsp

Method

Slice shallots and chilies into thin strips.
Mix Worcestershire sauce, sugar, lime juice and mustard powder until well blended.
Allow the shallots and chilies to steep in the sauce for a few minutes before serving.

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