Chicken Steamed with Cincaluk Fermented Shrimps | BIG Bites MY (Panasonic Cubie)
Chicken Steamed with Cincaluk Fermented Shrimps
Cincaluk is the Malaysian version of fermented shrimps or brined baby shrimps. It's pungent and you either love it or hate it! This is another favorite dish that goes well with rice. Fast and easy to prepare and the rice disappear very fast too when this dish is on the table! This is SO EASY LAH! The recipe shown here feeds 1 to 2, just double up accordingly if you are cooking for more.
Watch video for step-by-step method of preparation
Prep time: 10 minutes
Cooking time: 20 minutes
Serving: 1 (increase portions accordingly if you are cooking for more)
Ingredients:
- Cincaluk mixture:
- 1 tablespoon cincaluk (fermented shrimps)
- 2 tablespoons sugar
- 2 shallots
- 1 lime (or 2 tablespoons lime juice)
- 1 Thai chili
- Chicken
- 1 chicken whole leg
- 1 tablespoon cincaluk (fermented shrimps)
Method:
- Rub chicken leg with cincaluk and set aside to marinate for at least an hour. It is even better if this is done the night before and left to marinate overnight in the fridge.
- Cincaluk Mixture
- Peel shallots and slice thinly
- Cut Thai chili into 5mm lengths and remove the seeds
- Juice the lime
- Combine sliced shallots, Thai chili, lime juice, cincaluk and sugar in a bowl. Stir to combine.
- Place marinated chicken leg onto a steaming plate and pour the Cincaluk mixture on top of the chicken. Spread out the mixture evenly.
- Cooking time:
- Panasonic Cubie: Steam setting, MEDIUM, 30 minutes
- Stove top: Bring water to boil in a steamer / wok and place a trivet / steamer rack in it. Steam chicken over MEDIUM HIGH HEAT for 20 minutes.
- Serve immediately with hot rice
Comments
Post a Comment