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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.

Malaysian Chicken

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

TT           Salt


  • 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

1.5gallons           Water

2.5qts                    Roland Rice Wine Vinegar

3C                           Mango nectar

2.5C                       Sugar

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

TT           Salt


  • 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

2T                           Salt


  • 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.


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