1/2 Photos of Straits Chinese (Nyonya) Chicken
1 hr 55 mins
1 hr 10 mins
'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.)
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 190 degrees Celsius.
- 2Rub the chicken pieces with salt.
- 3Mix all the spices, sugar and dried coconut milk together.
- 4Rub the chicken pieces with the spice mix.
- 5Set aside for an hour.
- 6Space out chicken pieces in a pan lined with foil or baking paper.
- 7Bake for 40-50 minutes, until chicken is golden brown.
- 8Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad.
Browse Our Top Chicken Thigh & Leg Recipes
Nutritional Facts for Straits Chinese (Nyonya) Chicken
Serving Size: 1 (340 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 955.2
- Calories from Fat 549
- Total Fat 61.1 g
- Saturated Fat 17.1 g
- Cholesterol 415.8 mg
- Sodium 1567.2 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.7 g
- Sugars 2.2 g
- Protein 91.3 g
The following items or measurements are not included:
coconut milk powder