Tonight I decided to make a favorite dish of the Penang Nyonyas. Inchi kabin - which is chicken marinated in a mixture of eastern and western sauces and spices, then fried till golden brown. I remember growing up with grandma or mom making this for lunch or dinner. Or ordering this during dinner out at a restaurant in Penang.
Surprisingly, Hubby who is from Penang (well, Butterworth...but still technically Penang) has never heard of Inchi Kabin. Hmm....so I thought I should introduce it to him. How could one from Penang not know of Inchi Kabin???!! *shock horror*
For this dish, I will respect our family recipe and will not have it published. But a Google search will get you a decent recipe quite easily. Some tips that I am able to share is, use chicken wings or drumsticks as the meat is more moist and suitable for this type of cooking. And only use Coleman's mustard powder (we find that this particular brand gives the best tasting marinade), if the recipe that you obtain calls for mustard powder.
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