Cap Jay Ayam (Chicken and Mixed Vegetables Stir-Fry)
Ingredients:
- 1/2 kg chicken, cut into cubes
- Broccoli, cut into florets
- Choy sum or similar leafy greens, chopped
- Green beans, trimmed and cut
- 1 large onion, sliced
- 5 shallots, minced
- 6 garlic cloves, minced
- 1 teaspoon black pepper
- 1 tablespoon tapioca flour
- 3 tablespoons oyster sauce (such as Saori)
- 1 seasoning cube (Royco or similar)
- Salt to taste
- 2 tablespoons cooking oil
- Water, as needed
Instructions:
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Prepare the Chicken: Heat a tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook until golden brown and cooked through. Remove from the pan and set aside.
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Blanch the Vegetables: In a separate pot, bring water to a boil. Add the broccoli, choy sum, and green beans. Blanch the vegetables until they are just tender but still crisp, about 3-4 minutes. Drain and set aside.
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Prepare the Aromatics: In the same pan used for the chicken, add another tablespoon of cooking oil. Sauté the sliced onion, minced shallots, and minced garlic until fragrant and golden brown.
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Combine Ingredients: Return the cooked chicken to the pan with the aromatics. Add the blanched vegetables. Season with black pepper, salt, and the seasoning cube. Stir well to combine.
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Add Sauces and Thicken: Pour in a small amount of water to create a bit of sauce. Stir in the oyster sauce. In a small bowl, mix the tapioca flour with a bit of water to make a slurry. Add this slurry to the pan, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
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Finish and Serve: Continue to cook for another 2-3 minutes, ensuring everything is well mixed and heated through. Adjust seasoning with additional salt if necessary. Remove from heat and serve hot.
This savory and flavorful Cap Jay Ayam is perfect as a quick weeknight dinner, combining tender chicken with crisp-tender vegetables in a deliciously seasoned sauce. Enjoy with steamed rice or noodles for a complete meal.
