Authentic inchi kabin is a Nyonya-spiced fried chicken dish. It requires the chicken pieces to be marinated with a number of spices that will tease your taste buds. This special fried chicken recipe goes well with nasi lemak or simply steamed white rice.
Some of the spices are toasted to enhance their fragrance. The creaminess of the coconut milk and the spices coating the meat makes this dish truly amazing.
After the meat is marinated, deep fry them at low to medium heat for about 10 minutes initially. Subsequently, fry the chicken meat again at a slightly higher heat just enough for them to be fried to crispiness on the outside. If the chicken pieces are fried for a long time at one go, the herbs may develop a bitter taste. Hence, double frying is recommended.
For this recipe, I used the drumsticks. You may also use chicken wings or chicken thighs, if that is your preference.
The sauce to go with inchi kabin is a mix of savoury and sourness. Using Worcestershire sauce, mix sugar, chilli slices, mustard powder and lime juice together. Just like in many Peranakan dishes, the English influence is often seen. Worcestershire sauce is an example.
Inchi Kabin is also known as: Inchi KabinNyonya Spiced Fried Chicken
In a pan, toast fennel seeds over medium heat until fragrant. Blend or pound them together with cloves and lemongrass until it creates a paste.
Marinate chicken meat with all the pounded ingredients, dried spices and coconut milk. Mix till meat are evenly coated. Leave the chicken meat to marinate for a minimum of 6 hours or overnight.
Heat oil over medium heat. Then fry chicken for about 10 minutes. Subsequently, fry for a further 5 to 10 minutes. Frying the chicken twice will prevent the herbs from developing a bitter taste.
To prepare the sauce, mix Worcestershire sauce with sugar, chilli slices, mustard powder and lime juice.