Chinese Islamic Oka Popo

Ingredients

In Chinese Islamic cuisine, the Oka Popo recipe incorporates the traditional flavors and techniques of Chinese cooking while adhering to Islamic dietary guidelines. The original Polynesian Oka Popo typically includes ingredients like fish, lime juice, and tropical fruits, which are replaced in the Chinese Islamic version with chicken, aromatic spices, and coconut milk. The Chinese Islamic Oka Popo also incorporates Chinese cooking techniques and spices, resulting in a unique fusion of flavors. We alse have the original recipe for Oka popo, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, cinnamon, and chili powder. Mix well.
4. 4.
   Sprinkle the spice mixture over the chicken and stir to coat evenly.
5. 5.
   Pour in the coconut milk, soy sauce, and honey. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer the stew for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Chinese Islamic Oka Popo hot, garnished with fresh cilantro. Enjoy with steamed rice or flatbread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking throughout the stew.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped fresh chili peppers.
• Adjust the sweetness by adding more or less honey according to your taste preferences.
• Allow the stew to simmer for a longer time for even more tender chicken.

Serving advice

Serve the Chinese Islamic Oka Popo with steamed rice or flatbread to soak up the flavorful broth. It pairs well with a side of pickled vegetables or a fresh salad.

Presentation advice

Garnish the Oka Popo with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl to showcase the rich broth and tender chicken.