Daily Cooking Quest

easy Indonesian recipes

Chicken in Ginger and Soy Sauce

Me and my little brothers used to stay with our Grandma when we were little. I remember us being extremely picky about our food, which must have caused her endless headache. But whenever she cooked this dish, we would all be asking for seconds. It remains as one of my favorite dish as I am sure it must be so for my brothers as well :)

Chicken in Ginger and Soy Sauce

Chicken in Ginger and Soy Sauce

Chicken in Ginger and Soy Sauce



Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 1 chicken, cut into 4-8 pieces
  • 2 tablespoon oil
  • 4 inches ginger, peeled and cut into match sticks
  • 6 cloves garlic, minced
  • 3 scallion, chopped (reserve some for garnish)
  • 1 cilantro, chopped
  • 2 tablespoon sweet soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ¾ cup water


  1. Heat oil in a skillet and stir fry ginger, garlic, scallion, and cilantro until fragrant, about 2-3 minutes.
  2. Add chicken pieces and stir fry until no longer pink.
  3. Add sweet soy sauce, soy sauce, sugar, and water and mix well.
  4. Bring to a boil, then cover with a lid and simmer for 20 minutes.
  5. Remove the lid and cook until liquid is reduced by half.
  6. Garnish with some chopped scallion and serve hot.


  • Sean says:

    Hi Anita, Is the sweet soy sauce the Indonesian sweet soy sauce "kecap manis"? Cheers.

    • Anita says:

      Hi Sean, yup it is the Indonesian kecap manis :)

  • Henry Sim says:

    Hi Anita, is there a different between Indonesian kecap manis and the Chinese Sweet Soy Sauce. Can the Chinese one be used? Thanks.

    • Anita says:

      As far as I know, the sweetness of Chinese sweet soy sauce is from molasses/sugar, while Indonesian kecap manis is from palm sugar, so there will definitely be different in taste, but they are both sweet and made from soy. I guess if you really cannot find Indonesian kecap manis, Chinese sweet soy sauce may be a good substitute.

  • Sandra says:

    Thanks for this recipe. Am about to try it. When you say Cilantro, do you mean the leaves or the root or both?

    • Anita says:

      Sandra, I usually use both leaves and stalks (roots?).

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