Authentic inchi kabin recipe is a Nyonya-spiced fried chicken. Inchi kabin requires chicken to be marinated with a number of spices that will tease your tastebuds. 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 chicken is fried for a long time in oil, the herbs may develop a bitter taste. Hence, double frying is recommended.
For this recipe, I used drumsticks. You may also use chicken wings or chicken thighs.
Inchi kabin sause is a mix of savoury and sourness. Using Worcestershire sauce, mix sugar, chilli slices, mustard powder and lime juice. Just like many Peranakan recipes, the English influence is often seen. Worcestershire sauce is an example as it from England.
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 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.