I’m not sure why, but recently I’ve been in a distinctly Marmite state of mind.
Perhaps its the riots and lockdowns talking, but I think we can all agree these are dark and polarising times. Indeed, seen from that perspective 2020 is turning out to be the most “Marmite” year of them all! Dividing more than it unites, this dark concoction of Brewer’s Yeast claims no middle-ground; making it the pantry poster-child of this “love it or loathe it” culture we seem to find ourselves living in. Alas I adore Marmite, but as a Year, it can go straight to the back of the shelf…but not before I drone on about one of my favourite recipes: Marmite Chicken!
Arguably one of the last ingredients you’d associate with Asian food, Marmite Chicken is a surprisingly popular dish in the Chinese restaurants of Malaysia. Robust, and un-apologetically marmity, this dish isn’t for the fainthearted – but then again neither is Marmite! Much like Horlicks Chicken, there is naturally an element of the novel in play here, but don’t let that put you off. Of course it goes without saying that non-Marmite lovers beware: this may not be the dish for you!
This surprisingly easy dish is, in fact, a triumph of crispy deep-fried chicken morsels, contrasted with, and smothered in, an addictive umami sauce. Balancing both sweet and salty, this certainly isn’t the dubious fusion hash you’d expect it to be. As with similar dishes, Marmite chicken is best plated on some fresh lettuce, sliced cucumber, and even tomato – anything that will absorb that wonderfully sticky sauce!
Serve with: plain rice, mapo tofu and something “neutral” like Sichuan Cabbage, or egg foo young,
To discover other delicious Malaysian recipes from The Muddled Pantry, please click here
To discover other delicious Chinese recipes from The Muddled Pantry, please click here