As Food
In Malaysia, kampung chicken is considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally-raised broiler chickens, due to its supposedly better flavour.
Malay Chicken is a tougher meat than many other breeds. Because of this, the Malay chicken is often double boiled in herbs or is stewed, and recipes often call for curry, garlic, cumin, turmeric, etc. The Malay carcass may be hung in the kitchen at room temperature for 12 or 24 hours. The meat may also be cubed for soaking in buttermilk, as the milk acid helps to cut the fibrils in the meat.
Read more about this topic: Malay (chicken)
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