Malay chicken

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The Malay chicken is a very large breed of fowl that is originally from Asia. Their native descendence is north India. It is unknown why they were called "Malay." Mistaken by the former East-India Company when they introduced that exotic new breed around 1570? 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.

Today in the west the Malay is mainly kept as a fancy fowl and for participation in poultry shows. It is considered as hard-feathered breed. The Malay has an upright stance, a well muscled form and a large skull with a cruel expression. Now days they are selected as better egg-layers than in the 1970's. Ca. 70 to 120 eggs at young hen, older hens only are laying 30 to 55 eggs.

[edit] Preparation

Malay Chicken is a tougher meat than many other breeds. Because of this, the Malay chicken is often doubled boiled in herbs, or is stewed. Recipes for it often call for curry, garlic, cumin, turmeric, etc.. The Malay carcass may be hung in kitchen at room temperature for 12 or 24 hours or be soaked in buttermilk. In both cases milk acid helps to cut the fibrilles in the meat. The shorter muscle fibres are becoming soft again like in a young cockerel.

Normally, the Malay Chicken sometimes called in Borneo region of Sabah, Sarawak and Brunei is Sigun . Sometimes the Malay is used as a combatant for betting in a Sabong game.

Good link for further information about biggest Gamefowl and ancestor of housechickens: www.malaieninfo.de