Foodie

Thursday, June 18, 2009

Boxing Enche Kabin















Boxing Chicken is a well-known finger-food for Cocktail Parties and instead of the usual marinate, the Enche Kabin flavor is used. Enche Kabin or Inche Kabin is a nyonya style fried chicken, which is so delicious that it needs no introduction.

Ingredients:

12 chicken drummettes or 6 chicken wings.
Oil for deep-frying

Marinade:
3 tbsp meat curry powder
1tbsp chilli powder(optional)
1 tsp grated ginger
1/2 tsp salt
5 tbsp concentrated coconut cream

Dipping Sauce Ingredients:
(to be mixed together)

1 tsp mustard or mustard powder
3 tbsp Worcestershire or HP sauce
2 tsp sugar
2 tsp lime juice
1 tsp light soy sauce
2 red chilies, de-seed and cut into small slices
2 shallots, peeled and sliced

Method:

Remove the tips if using chicken wings and cut the remaining into 2 parts.
Loosen the meat from the joint of drummettes and middle wing and push down to form a 'fist' shape. Remove the smaller bone from the centre part of the middle wing.
Marinade with the seasonings for at least 6 hours or preferably overnight, covered, in the refrigerator.
Pan-fry in a wok, stirring all the time until quite dry. Leave to cool.
Heat oil till smoking hot, put in the chicken pieces and fry until sizzling subsides.
Remove chicken pieces and allow the oil to heat up again.
Fry again another two more times until crispy and golden brown.
Serve hot with the sauce











Serves

8 comments:

Mary said...

Lily, your chicken has wonderful color. These are spicier than my recipe. I'll have to try these very soon.

Claire said...

Lily,

Do you have to pan-fry the chicken wings first and then deep-fry them?
Looks yummy!

Bits of Taste said...

Lily, the chicken is simply delicious... a real traditional look! Lovely!

zoey said...

If I do not want to fry them, can I put them in the oven and bake them?

lilyng said...

zoey

perhaps you can, spray to coat the drummettes and bake in the oven until dry but fried foods are so much tastier and if done with the correct oil temp. it will not be soggy

Anonymous said...

I wonder if there is any substitute for the coconut cream, or I can just opt out?

lilyng said...

anonymous

in this recipe, you were right to opt out the coconut cream but if it is for curry then you could sub with evaporated milk or yogurt as then, the cream would be like a thickener besides giving curry the rich flavor

Patricia K said...

Yum Yum Yummmmmmmmmmy I remember this delicious dish from way back when my Mom used to cook it for us. Oh boy Lily, you sure have zillion recipes. I have to try this for sure.

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