Steamed Kampung Chicken with Cincalok 虾酱蒸菜園鸡

 

 

Cincalok -  Fermented small shrimps

Cincalok is a Malaccan food made of fermented small shrimps.  It is usually served as a condiment together with chillies, shallots and lime juice.

The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. 

Few of FB friends sharing with some interesting dish to go

with Cincalok;  Fry with egg, steamed with pork belly, add into fried fish, and even cincalok sandwiches.  Don't you think it is very interesting?

I am sharing with you a very appetizing and yet simple and easy to prepare  Steamed Kampung chicken with cincalok.

Ingredients

1/2 bird of chicken (Cut in bite sizes and arrange in a plate for steaming)

Spring onion for garnishing

1 tbsp of garlic oil

Some lime juice

Seasoning

2 tbsp cincalok

chilli padi

Sliced shallots

Ginger buds - sliced

little bit of sugar

 Method

Mix all the seasoning together pour over the chicken.

Steam the chicken for about 20 mins or till cooked.

Add in the garlic oil, lime juice and spring onion and serve with hot rice immediately.

Enjoy!