Ayam Kecap Baso Pete
Ingredients:
- 5 pieces chicken breast
- 4 medium-sized beef meatballs (cut into quarters)
- 1 string bean (cut in half)
- 4 cloves garlic (finely chopped)
- 3 shallots (finely chopped)
- 1/2 onion (finely chopped)
- 4 red curly chilies (sliced thinly)
- 1 piece galangal (crushed)
- 1 piece ginger (crushed)
- 1 stalk lemongrass (crushed)
- 3 bay leaves
- Salt, sugar, powdered broth, and ground pepper to taste
- 1 sachet sweet soy sauce
- 300 ml water
Instructions:
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Prepare the Chicken:
- Wash the chicken breasts thoroughly and then fry them until golden and cooked through. Allow them to cool before shredding the meat into bite-sized pieces. Set aside.
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Cook the Meatballs:
- Boil the beef meatballs in water until they are tender. Once cooked, drain and set aside.
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Sauté the Aromatics:
- In a large pan or wok, heat a little oil and sauté the garlic, shallots, onion, red curly chilies, galangal, ginger, lemongrass, and bay leaves until fragrant and the onions are translucent.
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Add Seasonings and Sauce:
- To the sautéed aromatics, add salt, sugar, powdered broth, ground pepper, sweet soy sauce, and water. Stir well to combine and let it come to a boil. Taste and adjust the seasoning if needed.
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Combine Ingredients:
- Add the shredded chicken and the cooked meatballs into the pan. Mix thoroughly and simmer until the flavors meld together and the sauce is absorbed, but be careful not to let it get too dry.
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Serve:
- Once the dish is ready and the sauce has reduced to your liking, remove from heat and serve hot.
Enjoy this savory and flavorful Ayam Kecap Baso Pete as a delightful main course. The combination of tender chicken, hearty beef meatballs, and aromatic spices makes it a truly satisfying meal!
