Malaysian chicken stir fry | a chicken nyonya cooking recipe with tamarind and fermented soybean

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while still providing a coconut flavor.

prawns

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein that is lower in calories, while chicken is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce provides a similar umami flavor, while the salt and vinegar combo is more budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is often less expensive.

Slice chicken thigh fillet and marinate with light soy sauce, salt, and white pepper.

Boil one potato in water until half cooked, then cool in cold water.

Peel and slice three shallots and one garlic bulb.

Fry shallots in oil until golden brown, then remove from oil.

Fry garlic in the same oil until golden brown, then remove from oil.

Peel and cut the boiled potato into bite-sized pieces.

Stir-fry onions and garlic in the same oil used for frying shallots.

Add smashed fermented brown beans and stir-fry.

Add chicken and stir-fry until cooked through.

Mix tamarind powder with water to create a paste and add to the chicken.

Add dark soy sauce, cinnamon stick, and toasted blachang to the mixture.

Add the cooked potato and simmer to absorb flavors.

Adjust seasoning with salt and sugar to taste.

Sprinkle fried garlic, fried shallots, chopped red chili, and spring onion on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens