Spiced chicken in soya sauce

Spiced chicken in soya sauce

Ayam masak kicap

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From
South East Asian Food

This recipe came to me from Che Hafsah Harun of Kuching in Sarawak. It is a dish for special occasions. It might be served, for instance, at the feast that precedes the fasting period. The recipe has been prepared in Che Hafsah Harun’s family for three generations.

Ingredients

Quantity Ingredient
1 x 1kg chicken
5 tablespoons vegetable oil
1 cup water
1 cup tamarind water
3 tablespoons dark soya sauce
2 tablespoons sugar
2 stalks lemongrass, bruised
salt, to taste

Paste spices

Quantity Ingredient
20 medium-sized dried chillies, soaked in warm water until soft and then squeezed dry
6 slices galangal
or 3 teaspoons galangal powder
5cm piece fresh ginger, smashed and chopped
1 large garlic clove, sliced
12 shallots, sliced

Method

  1. Cut the chicken into curry pieces. Heat the oil in a wok and fry the chicken pieces until they are brown. Drain and leave aside.
  2. Mash the spices to a paste. Retaining 2–3 tablespoons oil in the wok, heat it and fry the spices until they are fragrant. Add the chicken pieces, and stir-fry for 2 minutes until the chicken is well coated with the spice mixture. Add the water, tamarind water, soya sauce, sugar, bruised lemongrass and salt. Stir and allow to simmer without a lid until the chicken is tender, stirring occasionally as it cooks. If the dish gets too dry before it is properly cooked, add more water and finish cooking. Adjust seasonings, and serve.
Tags:
SBS
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