Ayam Sioh (chicken in onion coriander marmalade)

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This is one of the first few Nonya dishes I attempt to cook while reading about Nonya cuisines as a new bride.

So, what attracted me to this recipe in the 1st place?
Well, I was curious as how the combination of roasted coriander, shallots and tamarind will taste like and the only way to find out is to cook it. (and adjust it to my liking)

The dish calls for the chicken to marinate overnight with the 4 main ingredients and one may choose to cook it in one of these 4 ways/methods (or shall I say mood?)

"Easy or lazy" method - toss the marinated bird into the oven at 200c for around 30-45 mins (depending the size of the bird)

"Have time to spare time" method - cook chicken and the marinade in a pot for 20 mins over the moderate fire and then low heat for another 20-30 mins.

"When you are very free" method -  fry the cooled chicken pieces in oil after the "have time to spare" process.

"Think you are very clever" method - instead of frying in oil, transfer the chicken pieces to a tray and placed it in the oven for that sticky, charred finish; after the "have time to spare" process.

I have tried "easy or lazy" method with belly pork, and it turned out the way we like it, beautifully charred at the "right places".
By the way, this dish originally uses duck, it is called Itek Sioh.

I recommend to briefly dry roast the coriander seeds to obtain the warm, nutty aromatic and citrus flavours before grinding it, a step I won't skip as it does add depth to the dish.

It is easy to like this dish due to its appetising taste, perfectly harmonise by four crucial ingredients.

Do not be misled by the look, this dish is BIG in flavour!


You will need:

3 tablespoon of coriander powder, roasted
10-12 tablespoon of sugar
1 tablespoon of salt
2 tablespoon of dark soy sauce
1 heaped teaspoon of pepper
200g shallots, grind
225g tamarind with 350ml of water (need only the juice, remove the seeds)
6 chicken drumstick





Method:
1. Clean and wash chicken, cut into 2 and marinate with paste overnight.





2. Transfer chicken and marinade to pot or kwali and boil for 20 minutes over a moderate heat.




3.Turn the chicken pieces, reduce heat to low and boil for another 20 to 30 minutes or until chicken is cooked.

4. Transfer the chicken and gravy to a tray or deep dish and placed it in the oven if you prefer the slightly charred, sticky finish.






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