Ayam Tempra (Malaysian-Nyonya Chicken) Recipe

Ayam Tempra, one of my many favourite Nyonya dishes - must try!
I'm glad to be born into a baba/nyonya family, being able to experience its culinary wonders, the authentic flavours and aromas that never fail to satisfy my tastebuds. I remember visiting grandma over the weekends every now and then, meal time (plus the in-between snackstime) was always my favourite time of the day.
I learnt this recipe from a dear aunt of mine some time back, and it's a very simple recipe. It requires simple ingredients, but you'll need to get the techniques right, heating and timing. It's mostly a savoury dish, but at the same time slightly sweet OR sour (to your own liking).

So here's what you'll need:

0.5 - 1kg Chicken meat, cut into pieces (I prefer to use tender parts of the chicken meat with bones/ fats, eg. wings, drumstick. thighs. Try to avoid the breasts as it carries less flavour and brings less richness to the dish. I used chicken thighs and cut them into several pieces)
2x2" fresh Ginger, thinly sliced
2 big onions, sliced into longstrips (Red onions tastes best)
2 large fresh red chilies, sliced (add more if you like spicy)
1 stk lemon grass, cut into two parts and slightly pounded
1/2 green lime
3 tbsp cooking oil
2 cups water
1-2 tbsp sugar
2-3 tbsp light soy sauce
2 tbsp thick dark soy sauce/karamel sauce
1/2 tsp salt

Instructions:

1. Begin by heating the oil in a wok/ large sauce pan. When oil is hot put in ginger slices and stir fry until you smell the fragrance. (always keep wok at high heat, but careful not to burn the ingredients). Once you smell the ginger and it looks slightly brown, add in the onions and chillies. Stir them thoroughly on high heat for about 1-2 minutes/ until you smell the aroma, then add in the lemon grass and stir for a few more seconds.
2. Add in chicken and stir fry for 2-3 minutes (still on high heat). Add a few squeeze of lime juice + 1 tbsp light soy sauce and keep stirring until chicken is brown and you see the oil starts oozing out from the chicken fats. (this step is to ensure you get the flavours into the meat before you continue on the next step, otherwise you'll get dull tasting meat).
3. Now add in water (water should be JUST enough to submerge all ingredients.stil keeping wok at high heat). Add the light and dark soy sauces, sugar and salt. boil on high heat for 2-5 minutes minutes (or until 1/4 of water has evaporated) then add remaining lime juice (adjust acidity to liking. if you like more sour, add lime, if u like sweeter add sugar. keep tasting until u get the taste you like).
4. Cover wok and simmer for 15-20 minutes on very low heat. Serve with warm rice.You wanna give your rice a good drench with the gravy! :)

MMmmm..Mmm! YuuuummMmY, the Aroma in my kitchen is heavenly right now, I wish you could smell it!! Absolute mouth watering. I'm gonna have mine with some fresh cabbage kimchi i've prepared a few days ago. Smaklig Måltid ;)


Prepr + Cooking time : 50 min- 1 hr
Difficulty level : moderate