1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (507g) Recipe makes 2 servings The following items or measurements are not included below: sea salt coconut milk powder
Calories 955
Calories from Fat 549		(57%)
Amount Per Serving		%DV
	Total Fat 61.1g	94%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 24.7g
	Polyunsaturated Fat 13.4g
	Trans Fat 0.5g
Cholesterol 415mg		138%
Sodium 1567mg		65%
Potassium 1050mg		30%
Total Carbohydrate 3.9g		1%
	Dietary Fiber 0.8g	3%
	Sugars 2.2g
Protein 91.4g		182%
detailed view... how is this calculated?

Straits Chinese (Nyonya) Chicken

Recipe #398037 | 2 hours | 1¼ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: RotiJala
Nov 6, 2009

'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.)

SERVES 2 -3 , 6 pieces (change servings and units)

Ingredients

6 chicken legs (or thighs)
1 teaspoon sea salt
1 teaspoon coriander powder
1/2 teaspoon fennel powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon white pepper (sub ( ground black pepper)
1/2 teaspoon chili powder (sub ( 1/4 tsp cayenne pepper)
1/2 teaspoon ginger powder (optional)
1/2 teaspoon garlic powder (optional)
5 tablespoons coconut milk powder (sub ( 1/4 cup coconut milk)
1 teaspoon sugar

Directions

1
Preheat oven to 190 degrees Celsius.
2
Rub the chicken pieces with salt.
3
Mix all the spices, sugar and dried coconut milk together.
4
Rub the chicken pieces with the spice mix.
5
Set aside for an hour.
6
Space out chicken pieces in a pan lined with foil or baking paper.
7
Bake for 40-50 minutes, until chicken is golden brown.
8
Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad.