Signature Ayam Chin

< Back to Recipe Listings

Signature Ayam Chin

by Chef Lisa Leong

This Malaysian favourite is simple to put together and is perfect as a main dish or finger food!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 40 mins Ready in : 1 hour  Serves : 4 servings


INGREDIENTS             

  • 1 Large Chicken, cut into bite sized pieces
  • 2 tbsp Cooking Oil
  • 2 tbsp Taucheo
  • 1 tbsp McCormick Montreal Steak Seasonings
  • 1 inch McCormick Stick Cinnamon
  • 1 tbsp Coriander Powder
  • 2 tbsp Dark Soy Sauce
  • 1 cup Thick Chicken Broth
  • 1 1/4 cup Hot Water
  • 1 Star Anise
  • 2 McCormick Bay Leaves
  • 2 tbsp Rock Sugar Granules
  • 8 Dried Shitake Mushrooms
  • 200g Bamboo Shoot, cut into wedges
  • 18 Shallots, peeled and minced
  • 10 pips Garlic, peeled and finely minced
  • 1 stalk Coriander Roots

DIRECTIONS:

  1. Soak dried shitake mushrooms in a cup of boiling hot water to reconstitute, slice into thick strips; reserve liquid for cooking. Season chicken pieces with a tablespoon of Montreal steak seasonings and a tablespoon each of grated garlic and shallot.
  2. Blanch bamboo shoot wedges briefly in hot water drain.
  3. Heat oil in a wok over medium heat, and fry shallots for 3 minutes, stirring constantly, then adds finely minced garlic and shallot, stir-fry for 2 minutes. Add mashed taucheo and coriander powder, stir-fry for another minute over medium low heat until aromatic.
  4. Add seasoned chicken pieces, mushrooms, bamboo shoot and dark soy sauce stir-fry on high for about 5 minutes. Add a star anise, cinnamon stick, hot water and chicken broth. Stir mix well to incorporate and season to taste with rock sugar and bring to a boil add in the coriander roots and the bamboo shoot wedges, lower heat simmer for 30 minutes or until gravy is thicken.
  5. Serve with hot turmeric basmati chicken rice.
Love this? Share it!
This entry was posted in . Bookmark the permalink.