Ayam Sioh (Chicken in Spicy Tamarind Sauce) is a variant of Duck Sioh (Itik Sioh). This dish is essentially a sour and sweet based stew with a strong hint of tamarind juice (asam jawa) and ketumbar (coriander) spice. I have a feeling that this dish is a Baba-Nyonya Peranakan dish but I stand corrected. Anyway, I was introduced to this dish by my mother-in-law a couple of years back and took a liking to it due to its appetizing taste.
Thankfully, my lovely wife has inherited her motherâ€™s recipe and over the weekend, decided to cook up this dish for Fatherâ€™s Day lunch. We could not finish the dish as we used 1 whole chicken but we are not complaining because the longer this dish keeps, the tastier it gets. For better results, duck is preferred as the meat is â€œtougherâ€ to withstand the marinate using tamarind juice. If you canâ€™t find duck, try using â€œvillage / kampongâ€ chicken or free-range chicken.
This is my mother-in-law / wifeâ€™s recipe for Ayam Sioh (Chicken in Spicy Tamarind Sauce)
1 whole chicken (approximately 1.5 to 2kgs, chopped into large pieces)
Marinade (blend together)
- 200 grammes shallots
- 3 tablespoons ketumbar (coriander) powder
- 225 grammes tamarind (asam jawa) mixed with 350 ml water (squeeze the juice and remove tamarind seeds)
- 10 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons dark soya sauce
- 1 heaped teaspoon white pepper powder
Wash chicken pieces thoroughly. Marinade chicken overnight or for at least 10 hours.
Transfer chicken and marinate to heavy bottomed aluminium saucepan and boil for 20 minutes over a moderate heat.
Turn the chicken pieces, reduce heat to low and boil for another 20 to 30 minutes or until chicken is very tender.
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