This recipe is believed to have come to the Malay Peninsula with the Portuguese who settled in Melaka in the 16th Century. It became a signature dish among the Eurasian community, who are of mixed Portuguese, English, Indian and Chinese descent. It is not found on restaurant menus, only as a home-cooked dish.
Ingredients: (Serves 4-6)
- 4 chicken drumsticks
- 2 large potatoes
- 45 ml/3 tablespoons vegetable oil
- 5 cloves
- 7.5 cm/3 inch cinnamon stick
- 30 ml/2 tablespoons Worcestershire sauce
- 30 ml/2 tablespoons dark soy sauce
- 475 ml/16 fl oz/2 cups water
- 15 ml/1 tablespoon cornstarch (cornflour)
- Salt
- Crusty bread, to serve
Method:
Cut the chicken into serving pieces, removing any excess fat. Peel and quarter the potatoes.
Heat the oil in a wok or large pan and saute the potatoes briefly until browned on all sides. Remove from the pan using a slotted spoon and set aside. Saute the chicken in the remaining oil until the skin is well browned.
Return the potatoes to the pan and stir in the spices, Worcestershire and soy sauce and the water. Season with salt and simmer, covered, for about 35 minutes, until tender.
Mix the cornstarch with a little water and stir it into the gravy to thicken it. Cook briefly until glossy. Remove the whole spices and serve with bread.