Chicken 'ayam sioh'


'Ayam sioh' is a flavourful chicken dish from Malaysia. Claude Bosi gives it the Michelin star treatment.


For the chicken

For the tamarind paste

For the cockles

  • 1kg/2lb 4oz cockles, cleaned and drained (discard any cockles that remain open after cleaning)

For the vegetables

  • 1.5kg/3lb 5oz turnip tops, discard the large outer leaves, keeping just the hearts
  • 100g/3½oz butter
  • 200ml/7fl oz chicken stock

For the shallots

For the sauce

To serve

  • oyster leaf (available online)
  • oil infused with coriander



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