| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 486 | 30g | 7g | 18g |
| sugars | fibre | protein | salt |
| 6g | 3g | 41g | 1.5g |
Why I Love Malaysian Braised Chicken in Fermented Soybean Paste
A Taste of Malaysia in Maine
I might be best known for cooking up the treasures of the Atlantic, owing to my Portland heritage, but my gastronomic curiosity doesn’t stop at the coast. I am thrilled to share a personal favorite that I’ve been perfecting over the years, the Malaysian classic, Braised Chicken in Fermented Soybean Paste. This is a beautiful fusion of classic southeastern Asian flavors that results in a punchy, savory dish.
A Culinary Journey
My fascination with Asian cuisine began when a friend introduced me to the works of Chef Wan, a Malaysian celebrity chef known for his incredible way with local ingredients and flavors. Inspired by his recipes, I wanted to recreate that rich Malaysian flavor in my own kitchen, and that led me to the Braised Chicken in Fermented Soybean Paste.
This dish is similar in technique to my beloved New England pot roasts, but the key ingredient, fermented soybean paste, transports us far from the Atlantic, landing our taste buds right in the heart of Kuala Lumpur. This paste gives the dish a unique umami rich taste, further accentuated by other refreshing ingredients like red chili peppers and ginger.
The Perfect Accompaniment
The beauty of this Braised Chicken in Fermented Soybean Paste is its versatility. It can be a standalone star, nestled atop warm jasmine rice, or it can make a luscious counterpart to a range of Asian dishes. I’ve found that it pairs exceptionally well with Ginger Veggie Stir Fry or simple Brown Jasmine Rice.
While I’ll always have a special affinity for the seafood dishes inspired by the salty breeze of Maine, I can’t resist the call of international cuisine. My daughters Erin and Samantha often join me on these culinary adventures and this potent, flavorful, maltose-lace Braised Chicken in Fermented Soybean Paste is a favorite on our family table.
Join us on this delicious journey. All aboard!
What You’ll Need
- 3 lbs Chicken, cut into pieces
- 3 tablespoons Fermented Soybean Paste (Tauco)
- 1 tablespoon Sugar
- 4 tablespoons Vegetable Oil
- 4 cloves Garlic, minced
- 2 medium Onions, sliced
- 2 Red Chili Peppers, sliced
- 1 inch piece of Ginger, minced
- 1 tablespoon Dark Soy Sauce
- 2 tablespoons Oyster Sauce
- 1 cup Chicken Stock
- 1 tablespoon Cornstarch, dissolved in 2 tablespoons Water
- 3 Green Onions, chopped
Method
Step One
Start by preparing your ingredients. Cut the chicken into pieces, mince the garlic, slice the onions, chop the chili peppers, and mince your piece of ginger.
Step Two
Heat up the vegetable oil in a large frying pan or wok over medium heat. Once the oil is hot, add the garlic, onions, red chili peppers, and ginger to the pan. Sauté these ingredients until they are fragrant and the onions begin to wilt.
Step Three
Add in the fermented soybean paste and sugar to the pan, stirring until it’s well combined with the other ingredients in the pan. Continue to cook for about 2 to 3 minutes to let the flavors fully develop.
Step Four
Place the pieces of chicken into the pan and stir them around to evenly coat each piece with the seasoned mixture. Allow the chicken to cook until it is lightly browned on each side.
Step Five
After the chicken is browned, add in the dark soy sauce, oyster sauce, and chicken stock. Stir all the ingredients until they are well combined. Allow this to simmer on a lower heat for around 20 to 25 minutes, or until the chicken is fully cooked through and tender.
Step Six
Mix together the cornstarch and water combination until it is smooth, then pour it slowly into the pan while stirring the sauce. This will thicken it up and make it more flavorful. Continue to simmer the chicken for another five minutes to allow the cornstarch to cook.
Step Seven
Finally, add in the chopped green onions and stir them in. This will add a fresh and vibrant flavor to the dish. The chicken is now ready to serve. Enjoy your Braised Chicken in Fermented Soybean Paste!
