Recipe
Prawn Paste Chicken Recipe — How to Make & Calories
Prawn Paste Chicken is a protein-forward singaporean main. Slow build of flavor and a confident final sear give this recipe its character.
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Ingredients
- Prawn Paste Chicken – 1 portion
- Yellow onion – 1 medium
- Garlic – 4 cloves
- Cooking broth or stock – 250 ml
- Olive oil – 3 tbsp
- Salt and pepper – to taste
Steps
- Pat the protein dry and season generously with salt and pepper. Let it rest at room temperature for 15 minutes.
- Heat a heavy skillet or Dutch oven over medium-high heat with oil. Sear the protein on all sides to build color, 2–3 minutes per side.
- Lower the heat and add the aromatics (onion, garlic, herbs) for Prawn Paste Chicken. Cook until softened, 5 minutes.
- Deglaze the pan with broth or wine, scraping up the fond. Return the protein to the pan, cover, and simmer (or oven-braise) for 30–40 minutes.
- Check for doneness — the protein should be tender and pull easily. Remove from heat and rest 5 minutes before serving.
- Plate with the reduced pan juices spooned over. Serve with rice, bread, or vegetables to round out the meal.