Ayam Kecap Kentang (Chicken in Sweet Soy Sauce with Potatoes)
Ingredients:
- 1/4 kg chicken meat (you can use more)
- 1/2 medium potato (you can use more)
- 1 bay leaf
- 1/2 onion
- 1 stalk lemongrass
- 2 cm galangal
- 1 kaffir lime leaf
- 2 cm ginger
- Ground black pepper
- Sugar, salt
- Sweet soy sauce
- A pinch of flavor enhancer (optional)
- Water for boiling the chicken
- Green onions (optional)
Spice Paste:
- 4 shallots
- 2 cloves of garlic
- 1 candlenut
Instructions:
-
Boil Chicken and Potatoes:
Begin by boiling the chicken meat and potatoes along with the bay leaf until the water comes to a boil and the chicken and potatoes are slightly tender. Set aside the chicken and potatoes, but do not discard the boiling water as it will be used later. -
Sauté Aromatics:
In a large pan, sauté the chopped onion and the spice paste made from shallots, garlic, and candlenut until they become fragrant. Then, add the lemongrass, galangal, kaffir lime leaf, and ginger. Continue to sauté until all the ingredients are well-mixed and aromatic. -
-
Add Chicken and Potatoes:
Add the pre-boiled chicken and potatoes to the pan. Stir for a moment to mix everything well. -
Add Seasonings:
Pour in the reserved boiling water from earlier, and season the mixture with sugar, salt, ground black pepper, flavor enhancer (if using), and sweet soy sauce. Adjust the seasoning to taste. Allow the mixture to simmer, occasionally stirring, until the liquid reduces and thickens. -
Finish with Green Onions:
Finally, add some chopped green onions if desired, and cook until everything is fully incorporated and heated through. -
Serve:
Once done, serve your delicious Ayam Kecap Kentang hot with steamed rice for a comforting meal.
Enjoy the harmonious blend of savory and sweet flavors in this delightful Indonesian dish!
