In the NZ Restaurant Cookbook, food writer Delaney Mes takes us on a food tour of the country, collecting stories and recipes along the way. Here Wellington favourite Little Penang shares their recipe for Inche Kabin, which makes for a delicious shared plate.
LITTLE PENANG'S INCHE KABIN (NYONYA FRIED CHICKEN)
Serves 4-6
Spice paste
4 shallots, pounded
2 tsp chilli powder
1 Tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
¼ tsp clove powder*
½ tsp cinnamon powder
1 tsp turmeric powder
1 tsp ground black pepper
1 tsp salt, or to taste
1 tsp sugar, or to taste
100ml thick coconut milk
1.5kg boneless and skinless chicken thighs
Vegetable oil, for deep-frying
*Chef’s note: If clove powder is not available, finely pound about 12 cloves.
Dipping sauce
1 tsp mustard powder
3 Tbsp Worcestershire or HP sauce
2 tsp sugar
2 tsp lime juice
1 tsp light soy sauce
2 red chillies, sliced
To serve
Cucumber, sliced
Toasted sesame seeds
Lemon, sliced
1. Combine all the spice paste ingredients together in a mixing bowl.
2. Add chicken and toss together to coat well.
3. Put in the refrigerator to marinate for 3–4 hours, or preferably overnight.
4. Mix sauce ingredients together and set aside.
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Advertise with NZME.5. Heat oil in a wok or fryer, and deep-fry chicken pieces until almost cooked. Keep at a moderate heat. Remove and drain on paper towels.
6. Reheat oil and deep-fry chicken until golden brown and crispy. Remove from heat and drain on paper towels.
7. Garnish with cucumber, sesame seeds and lemon, and serve hot with sauce.
• Extract reproduced with permission from New Zealand Restaurant Cookbook by Delaney Mes. Recipes © individual restaurants. RRP $50.00. Published by Penguin NZ. Photography by Liz Clarkson.
