The Malay Chicken is a very large breed of fowl that is originally from Asia. Commercial egg or meat production facilities are sourced from poultry chicken because the Malay Chicken are usually found only in the rural areas and villages.
Preparation
Malay Chicken is a tougher sort of meat than many other breeds. Because of this, the Malay chicken is often double boiled in herbs, or stewed. Recipes for it often call for curry, garlic, cumin, turmeric, etc. Better, to hang the Malay meat in kitchen at room temperature for 12 or 24 hours or put into buttermilk. In the muscles milkacid will appear and cut the fibrilles. Those shorter muscle fibres are becoming soft again like in young cockerels. Normally, Malay Chicken sometimes called in Borneo region of Sabah, Sarawak and Brunei is Sigun . Sometimes the Chicken is use as a bet through a Sabung game.
Good link for further information about biggest Gamefowl and ancestor of housechickens: www.malaieninfo.de
