Nonya pot-braised chicken

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

One to bung in the oven and then forget about. Well almost...


  • 1 small chicken, spatchcocked
  • salt
  • 4 tbsp dark soy sauce
  • 4 tbsp Chinese rice wine
  • 1 tbsp caster sugar
  • vegetable oil
  • 4 shallots, chopped
  • 3 cm piece fresh root ginger, peeled and shredded
  • 2 hot red chillies
  • 2 cloves garlic, crushed
  • 4 young leeks or 4 large spring onions, shredded and washed


Rub the chicken with salt then pop in a strong bag (a freezer-type one), with the soy sauce, rice wine and sugar. Rub everything in by massaging the bag on the bird, and leave to bathe for a few hours or so. Remove the bird and its marinade from the bag, keeping all the juices to one side, then carefully fry all over in 2 tbsp oil in a casserole pot until golden looking. Add the shallots, ginger, chillies and garlic, tucking them around and allowing them to fry a little. Pour in the reserved marinade, add 4 tbsp water, bring to a bubble then cover and braise in a 180°C/350°F/Gas 4 oven for 1 hour. Remove the lid and turn up to 200°C/400°F/Gas 6, so that the bird browns a little. Stir-fry the leeks quickly in ½ tbsp oil, add to the pot and serve.