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THERMAL COOKER - Ayam Sioh [Stewed Tamarind Chicken]

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THERMAL COOKER - Ayam Sioh [Stewed Tamarind Chicken]
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THERMAL COOKER - Ayam Sioh [Stewed Tamarind Chicken]

Added by: on May 14th, 2016
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' .. more >
Rating:
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Prep Time:
20 min
Cook Time:
20 min
Ready In:
2 h 20 min

Servings

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Original Recipe Yield: 5-6 servings
 

Ingredients:

  • 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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Directions:

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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