4 Servings
Prep Time
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Chef Annette Tan of Fat Fuku, a private dining business, shares her mother’s recipe of this simple but hearty Peranakan dish.


  • 4 tbsps oil
  • 4 medium red onions, thinly sliced
  • 4 red chillies, sliced
  • 1 chicken, cut into stewing portions
  • 2 tbsps sugar
  • 4 tbsps dark soy sauce
  • 1 tbsp lime juice
  • ½ tsp salt
  • For garnishing, sliced red chillies and fresh coriander leaves

Heat oil in a wok over medium heat till it starts to shimmer slightly. Add onions and stir-fry for a minute. Add chillies and fry till onions are translucent, about 5 mins.


Turn up the heat to high, then add chicken and fry for 5 mins. Add sugar and dark soy and turn down the heat to a simmer. Cook for 20 to 30 mins, or until chicken is cooked and tender.


Add lime juice and salt, and stir. Simmer for a minute and serve immediately with steamed rice, garnished with sliced red chillies and fresh coriander leaves.

Chef’s Tip: Cook the dish a day ahead. The longer you keep it, the better.

Recipe: Annette Tan / Photo: Andy Wong/Rave Photography

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