Ayam tempra is a Malaysian nyonya dish. The characteristic of this dish is that chicken pieces is cooked with plenty of onion and soy sauce, and brighten with calamansi juice right at the end of the cooking. The ingredients are very minimal, but the taste is exceedingly delicious, making this one of household staple dish in many Malaysian homes.
Calamansi (or Calamondin)
I have yet to find calamansi sold in the city where I currently reside. I do see plenty of key limes, and of course, regular limes. I think both are quite acceptable substitution for calamansi. But if you can find calamansi, it is best to use calamansi. Calamansi is quite similar to key limes in term of size, but calamansi has sweeter juice and with orange color flesh (like navel oranges). To me, it’s almost like a cross between key limes and kumquat.
In Malaysia, most people use half a chicken, cut into pieces to prepare ayam tempra. I don’t usually buy a whole chicken here, mostly I stock drumsticks, chicken thighs, chicken quarters, or skinless boneless breasts. So I just wing it and usually grab 5-6 pieces of drumsticks and call it half a chicken. You can use any part of chicken, but do include the skin and bone if you can.
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