This is a dish that uses Chinchalok to give it a unique taste.
Chinchalok is a Malaccan food made from fermented baby shrimps or krill. You need to add fresh red chillies, lime juice and shallots to make it as a condiment. Usually, it is a sauce for steamed or barbecued seafood. It is considered a delicacy as I have seen most older folks enjoying steamed cockles with this condiment at open air food centres and coffee shops. Nowadays, though, you can get a bottle of chinchalok sauce in a supermarket and cook many dishes with it. I am using chicken today.
If you like food that is a little spicy, lemony, and salty, then this dish will definitely become one of your favourite chicken dishes. It goes very well with steamed rice or chappati. Importantly, it’s so quick and easy too. If you want to have more gravy, increase the amount of water, chinchalok and onions in the dish.
500g or half a chicken, cut into 6 pieces
1 onion, sliced
10 cherry tomatoes
2 tbsp chinchalok sauce
1 tbsp light soy sauce
1 tsp chilli powder
½ cup water
4 spring onions, cut into lengths
Heat a pan, and add the oil.
Add the onions, sauté until translucent, then add the chicken and the rest of the ingredients.
Add ½ cup of water and mix well.
Cover and cook on a medium flame for about 15 to 20 minutes.
By this time, the chicken should have cooked through, and all of the liquid absorbed.
Remove and serve with the garnish of spring onions! Yum Yum!