Ayam Kecap: A Delicious Indonesian Chicken Dish
Ingredients:
- 250 grams chicken breast, cut into bite-sized pieces
- 1 potato, peeled and diced
- 2 tomatoes, chopped
- 8 shallots, thinly sliced
- 4 cloves garlic, minced
- 1/5 onion, thinly sliced
- Salt and pepper to taste
- 1 tablespoon granulated sugar
- 1/2 tablespoon salt
- Water as needed
- Soy sauce (kecap) to taste
- 3 red chilies, thinly sliced
- Fried shallots for garnish
Instructions:
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Preparation of Ingredients: Begin by thinly slicing all the aromatic ingredients including the shallots, garlic, and onion. Dice the potato and chop the tomatoes. Rinse the chicken pieces and cut them into small, bite-sized portions.
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Cooking the Aromatics: In a large pan or wok, heat some oil over medium heat. Add the sliced shallots, minced garlic, and thinly sliced onion. Sauté until the mixture becomes fragrant and the onions turn translucent.
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Adding Chicken: Once the aromatics are ready, add the chicken pieces to the pan. Stir-fry until the chicken starts to turn golden brown.
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Seasoning the Dish: Add the diced potato and chopped tomatoes to the pan. Season with salt, pepper, granulated sugar, and half a tablespoon of salt. Mix well to coat the ingredients with the seasoning.
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Simmering: Pour in enough water to cover the ingredients and let it come to a boil. Reduce the heat to a simmer and add soy sauce (kecap) to taste. Allow the mixture to cook until the chicken is tender and the potatoes are cooked through, about 20-25 minutes. Stir occasionally to ensure even cooking.
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Final Adjustments: Taste the dish and adjust the seasoning if necessary. The sauce should thicken slightly as it cooks.
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Garnishing and Serving: Once the sauce has reached your desired consistency, stir in the thinly sliced red chilies. Garnish with fried shallots before serving.
This flavorful Ayam Kecap is perfect served with steamed rice or as part of a larger meal. Enjoy the rich, savory flavors and the perfect balance of sweet and salty in this classic Indonesian dish!
