Sundaland Recipes

Chicken Sioh is a delightful dish hailing from the vibrant streets of Singapore and Malaysia. Chicken Sioh (Ayam sioh) is a unique blend of Chinese and Malay culinary traditions, resulting in a tantalizing explosion of flavors. 
This dish features succulent pieces of chicken, slowly simmered in a fragrant broth enriched with a medley of aromatic spices. The star of the show is the rempah, a spice paste made with ingredients like shallots, garlic, ginger, lemongrass, and galangal. The chicken is then cooked in this flavorful rempah, allowing it to absorb all the deliciousness.

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:45 Minutes
Suitable:Halal
Category:Meal
Origin:Singapore, Malaysia
Serving:4 Person
Tags:Spices, Harmony, Umami

Nutrifacts:280 calories
  15 grams fat

Rating:4.2 

If you're in the mood for a taste of Singaporean and Malaysian culinary heritage, ayam sioh is the perfect choice. Savory, tangy, and utterly delicious, it's a dish that will leave you craving for more. 

Ingredients:

• 1 whole chicken, cut into pieces
• 4 shallots, finely chopped
• 4 cloves of garlic, minced
• 1 thumb-sized ginger, grated
• 2 stalks of lemongrass, bruised and cut into 2-inch pieces
• 2 tablespoons tamarind paste, dissolved in ¼ cup water
• 1 tablespoon palm sugar (or brown sugar)
• 2 tablespoons soy sauce
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili flakes (adjust according to your spice preference)
• 2 cups water
• Salt, to taste
• Lime wedges, for serving
• Steamed rice, for serving

Instructions:

1. Heat some oil in a large pot over medium heat. Add the shallots, garlic, and ginger. Sauté until fragrant and golden brown.
2. Add the lemongrass, ground coriander, turmeric powder, and chili flakes. Stir well to combine and cook for about 2 minutes.
3. Place the chicken pieces into the pot and cook until they turn slightly brown.
4. Pour in the tamarind water, soy sauce, and palm sugar. Stir well to coat the chicken evenly.
5. Add 2 cups of water, cover the pot, and let it simmer for about 30-40 minutes until the chicken is tender and the flavors have melded together. Stir occasionally and add more water if needed.
6. Taste and adjust the seasoning with salt according to your preference.
7. Once the chicken is cooked, remove the lemongrass stalks.
8. Serve the Ayam Sioh hot with steamed rice and lime wedges on the side.