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Nonya chicken


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the chicken all over. Remove.
  • Add a little more oil to the pan, if needed, and gently saute the onion, chillies and galangal until tender. Then add the shrimp paste and stir to release the aromas. Pour in ½ cup stock with the dark and light soys and add the sugar and peanuts. Mix well and briefly cook. Taste for seasoning.
  • Then return the chicken to the pan, skin side down. Turn the heat right down, cover and gently simmer for about 15-20 mins, turning the chicken a couple of times and adding a little more stock if needed.
  • Serve the chicken on a bed of steamed rice with a sprinkling of spring onion on top.


  • vegetable oil
  • 1 chicken, cut into 8 pieces
  • 1 large onion, sliced
  • 2-3 small red chillies, sliced
  • 1 heaped tspn grated fresh galangal (or ginger)
  • 1 tspn belacon (shrimp paste)
  • ½-1 cup chicken stock
  • 1 heaped tbsp dark soy sauce
  • 1 heaped tbsp light soy sauce
  • 1 heaped tspn shaved palm )or soft brown)
  • 1 heaped tbsp raw peanuts, roasted
  • 2-3 spring (green) onions, shredded on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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