Ayam kecap pedas is an Indonesian take on Chinese chicken in ginger and soy sauce. In this Indonesian version, the sauce is made with kecap manis (Indonesian sweet soy sauce) and the spice paste is a mix of chili, ginger, shallot, garlic, and candlenut. The taste is distinctly Indonesian, and once reduced, the sauce gives a nice glossy glace to coat the chicken, and they are especially good eaten with steamed white rice. ♥
Ayam Kecap Pedas - Chicken in Spicy Sweet Soy Sauce
- 2 tablespoon oil
- 1 chicken, cut into 8 pieces
- 4 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 1 teaspoon salt
- 1 teaspoon sugar
- 400 ml water
- 1 red chili (Indonesian: cabe merah besar), sliced diagonally
- 1 green chili (Indonesian: cabe hijau besar), sliced diagonally
- Spice paste
- 5 red chilies (Indonesian: cabe merah keriting)
- 5 candlenuts (Indonesian: kemiri)
- 5 shallots (Indonesian: bawang merah)
- 3 cloves garlic (Indonesian: bawang putih)
- 1 inch ginger (Indonesian: jahe)
- Heat oil in a frying pan and saute spice paste until fragrant, about 3 minutes.
- Add chicken pieces and cook until chicken is no longer pink.
- Season with sweet soy sauce, salt, and sugar. Stir to mix well.
- Pour water into the pan and bring to a boil. Reduce heat, cover the pan, and simmer for 15 minutes until chicken is cooked and tender.
- Remove the cover. Add half of the red chili and green chili, and continue cooking until the sauce is reduced and turns into a nice glace.
- Turn off heat, transfer to a serving plate and garnish with the remaining red chili and green chili. Serve with steamed white rice.