Here’s a delicious Malaysian Chicken dish I tried at Malaysian Delights once – and never forgot. After a bit of research and testing, I think I’ve been able to recreate their recipe.
Sweet tamarind glazed chicken with pickled vegetables, coconut rice and spicy sambal
By Patty Henley CEC
Sweet Tamarind Glaze yield: @ 2 quarts
4C Tamarind concentrate
3C Light brown sugar (or palm sugar if you have it)
3C Mango nectar
1.5T Fresh garlic, minced
1.5T Fresh ginger, minced
1/4C Roland rice wine vinegar
Pinch McCormick ground cloves
A/N Xantham gum
- In a medium saucepot, combine the tamarind, sugar, mango nectar, garlic, ginger, vinegar and cloves. Bring sauce to a simmer stirring as needed and thoroughly combined. Simmer @ 10 minutes.
- Remove from heat and tighten with xantham gum and season with salt. This sauce can be made in advance and stored under refrigeration. Yield may be slightly higher depending on how long sauce reduced.
Sweet Tamarind Glazed Chicken yield: @ 30#
30# Chicken thighs, boneless and skinless
2qts *Sweet tamarind glaze-divided
- Place chicken thighs in large hotels pans. Add a little water to the pan and rub 3-4C of the tamarind glaze over the chicken. Cover with aluminum foil and braise in 350 oven 1.5 hours until tender and cooked. Remove from oven and cool.
- Pull chicken and add the remaining sauce. Blend the sauce in the chicken. Cover and heat in 375 oven for about 40 minutes until hot, remove cover and allow to brown slightly for additional 20 minutes. Serve hot
Pickled Veggies yield: 1.75 gallons pickled, 2 gallons finished
2ea Nappa Cabbage, large heads sliced thin
6 bunches Scallions, sliced
8ea Carrots large, julienne (@1/2pan)
2 1/2ea Red Onions, large, sliced thin
2.5qts Roland Rice Wine Vinegar
3C Mango nectar
1.25C Diamond kosher salt
1/4C Fresh ginger, minced
7ea Lime leaves, large
*7ea Cucumbers, fresh sliced in thin half moons
*2bunches Cilantro, fresh chopped
- Combine the nappa cabbage, scallions, red onions, and carrots in hotel pans (2 deep full pans).
- In a large stockpot, combine the remaining ingredients, except the cucumbers and cilantro. Bring up to a boil and cut off heat, do not continue to boil. Pour the pickling liquid over the veggies in hotel pans, should cover all the veggies. Allow to cool in liquid. Note: for more color, after a few minutes in the pickling liquid remove veggies and cool quickly on lined sheet trays and cool liquid in ice bath. Place veggies in quart containers and pour cooled liquid over the veggies completely covering them. Cover, date and refrigerate until service. These pickled veggies can be made days in advance.
- When ready to serve, drain the veggies from the liquid and toss with the sliced cucumbers and cilantro- ready to serve.
Spicy Sambal yield: 1 quart
18oz Huy Fong Sambal Oelek
1/2C Fresh garlic, minced
2.5C Light brown sugar (or palm sugar if you have it)
1/4C Fish Sauce
2Tbsp Roland Sesame Oil
A/N Xantham gum
- Combine first 3 ingredients in a medium saucepot. Over medium heat, heat and stir until combined and sugar has dissolved. Remove from heat. Add the fish sauce, sesame oil. Tighten with xantham gum to desired consistency and season with salt. Cool and reserve refrigerated for service. Sauce can be made in advance of event.
Coconut Rice yield: 1 full hotel pan or @ 30 1C servings
10 C Roland Jasmine Rice
1can Coconut milk
1 gallon Water
- In a large stockpot, heat water and can or coconut milk on stove until it comes to a boil. Cut off heat. Add hot liquid and salt to rice in a large, deep hotel pan. Cover with aluminum foil and finish in a 350 oven for about 30 minutes. Serve hot. Note: for rice less sticky, add 1/4C vegetable oil to rice before adding hot liquid.