When in the pub many tend to order finger food, not too light and not too filling. I often came across the menu stating Inchi Kabin...so, happily ordered this so called Penang delicacy. Hmm...just another crispy fried chicken. Many claimed they serve Inchi Kabin.
Erh...my first exposure to this dish is when I was a little boy, tagging along with my dad every Sunday to this restaurant, just by the beach in Tanjung Bungah, Penang. I don't really liked it because of the smell and the pungent sauce to go with it...at the age of six I wouldn't know how to appreciate this kind of food. Today, after a few beers, bring it on,...the aromatic rich spices and pungent mustard..
...that's Inchi Kabin to me !
Preparation: Cut Chicken into small chunks. Get all the spices in place, you might confused over which is which. Cumin, Coriander, Fennel (slightly toss & pound), Chilli Powder, Turmeric Powder, Cinnamon Powder, Clove Powder and Shallots (pound)
Once everything is ready, combine the chicken, all the spices, shallots, coconut milk, salt, pepper and sugar into a zip bag. Let it marinate over night for best result ! I tried 4hours, one of my friend, the owner from ad hog says...CANNOT !
Heat up the oil and deep fry the chicken till almost done. Remove and set aside. Allow the temperature of the oil to heat up, and in goes the chicken again. When fry for the second time the chicken will be crispy.
Voila ! Get ready the sauce: 1tsp Mustard Powder, 1pc Red Chilli, 5tbsp Lea & Perrins Worcestershire Sauce, 2tsp Sugar and 2tsp Lime Juice.
When the Chicken is done,...get ready the Sauce.
When Chicken and Sauce are done,...get ready the Carlsberg !
Ingredients
1/2 Coconut Milk
1tsp Fennel Powder, (toast & pound)
1tsp Cumin Powder, (toast & pound)
2tsp Coriander Powder, (toast & pound)
1tsp Turmeric Powder
2tsp Chilli Powder
1/4tsp Cinnamon Powder
1/4tsp Clove Powder
1cup Oil
1tsp Salt
1tsp Sugar
1tsp Pepper
