Category: Nonya/Singapore

This is a traditional Nonya chicken (ayam) dish with an unusual red colouring obtained from the "ung kuk" or red rice husks.

Ingrediants List: _{goto glossary}

a) 1 whole chicken (about 2Kg)
b) half Kg of pork ribs
c) 2 inch slice of ginger
d) 6 red onions
e) half clove of garlic
f) 2 Tbsp "tau cheow" (fermented, salted soybeans)
g) 2 Tbsp pounded "ung kuk"
h) 1 cup water
i) half cup vinegar
j) salt and sugar to taste
k) 1 or 2 green chillies

Preparation:

First, pound together in a mortar, the items c) to f).
Soak the "ung kuk" in the water and vinegar for 15 minutes, then strain.
Cut the chicken and pork ribs into medium sized pieces.
Using a small amount of cooking oil, fry in a wok or pan, the ginger, onion and garlic mixture.
Pour in the "ung kuk" mixture, then season to taste and bring to the boil once.
Add the chicken and the pork ribs. Simmer for about 30 minutes, until tender.

To Serve: Garnish with the crushed whole green chillies.

Comments: None, except to take note of the red colour.

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