Saturday, 13 October 2012

Chicken Tempra (Nyonya Dish)

This is the best dish and loved by all; adults and children during our Mid-autumn festival family gathering! The gravy is especially yummy yummy! I can just eat the rice with the gravy alone! Thanks Cindy for your recipe. I have modified the recipe according to our taste.


Ingredients :

- 1 whole chicken (washed and cut into pieces and marinated with jintan manis)
- 1 big onions (washed and sliced)
- 1 bombay onion (washed and sliced)
- garlic (finely chopped)
- ginger (washed and crushed)
- 2 bird's eye chilies (cili padi - chopped) I only used 1 chili as some of the children couldn't take too spicy
- cooking oil

Seasonings : (to taste)
- Fennel powder (jintan manis) - I used it to marinate the chicken

- Caramel sauce
- Soy sauce
- Salt
- Brown sugar (I used 5 tablespoons)

- Water (mixed with brown sugar, add enough water to cover the chicken and you would not regret cos' the gravy is very yummy)
- 1/2 cup of lime juice

Method :


1) Heat oil in a wok or pan. Fry onions till fragrant. Then, add ginger, garlic and chili. Fry until aromatic.

2) Add in marinated chicken and fry for a while.

3) Add in seasonings and water except lime juice. Cover and let it simmer over medium low heat until the chicken is cooked and tender.

4) Lastly, add lime juice. Stir and mix well.

5) Dish out and serve.