Tuesday, March 30, 2010
Ayam Masak Kecap, Malay Soya Sauce Chicken
I have been missing home and craving for food from home despite just recently completed a Malaysian week at the tummies. I decided to cook another of my nanny Fatimah's family recipe and the aromas that perfumated the whole kitchen made me feel a whole lot better immediately. This is almost like a Malay version of the popular Chinese red cooked dishes, both are soy base with the addition of star anise and cassia bark. I have seen version with added peas, again I refused to alter the recipe since this is how it should look and taste to me.
P.S beef can be used but it will need to be braised til tender.
Serve 4 as part of a Malaysian meal
3 chicken maryland, cut into 4 pieces each
1/2 an onion, finely chopped
1 onion, cut into rounds
2 green chillies, sliced
2" piece of ginger, minced
6 cloves of garlic, minced
1 star anise
1 cassia bark or cinnamon stick
8 tbs of kecap manis (sweet soy)
6 tbs of light soy
2 tbs of ground black pepper
1 cup of chicken stock or water
salt to taste
juice of one lime
Marinate chicken pieces with dash of salt and turmeric powder for at least an hour.
Fry chicken til golden, set aside.
Fry minced onion til golden then add in the minced garlic and ginger, star anise and cassia bark. Continue to fry for a minute or two.
Add seasonings follow by stock or water, bring it to a boil.
Return chicken pieces to the wok and braise for 8 to 10 minutes. Add onion rounds and sliced chillies and continue to fry til onion rounds are soften and sauce has thicken. Add juice of a lime and check for seasonings.
Serve immediately as part of a Malaysian meal.