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The recipe is an original by Amy from a Nyonya restaurant in Malacca and is easy to make. Rick has reduced the amount of shrimp paste but retained the amount of chilli, so this is “spicy” like the name.. 🙂

IMG_0104 Amy’s Spicy Nyonya Chicken 3Recipe from “Rick Stein’s Far Eastern Odyssey”

  • 2 tbsp vegetable oil
  • 1.5kg chicken, jointed into 8 pcs  (I used chicken thighs)
  • 2 lemongrass, bruised with a rolling pin, then cut into half
  • 4 kaffir lime leaves
  • 1 tsp palm sugar
  • juice of 1 lime

Spice Paste Ingredients:

  • 6 dried red chillies, soaked in hot water for 30 mins, then drained
  • 75g shallots, peeled, roughly chopped
  • 3 fat lemongrass, core chopped
  • 40g garlic, peeled, roughly chopped
  • 1 tsp shrimp paste
  • 25g galangal, peeled, roughly chopped
  • 2 tbsp vegetable oil

Preparation:

  1. Put all ingredients for spice paste into blender and grind till smooth.
  2. Heat oil in a medium-sized pan or deep frying pan over a medium heat.
  3. Add chicken and fry till lightly golden.
  4. Add spice paste to pan and fry for 2-3 mins.
  5. Add lemongrass, kaffir lime leaves and 200ml water.
  6. Leave to simmer for 30-40 mins, turning chicken pcs over now and then, till chicken’s cooked and sauce has reduced by abt half.
  7. Stir in sugar, lime juice and some salt, to taste.
  8. Serve with steamed rice and stirfried vegetables.

IMG_0103 Amy’s Spicy Nyonya Chicken 2
 



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