Ayam Kecap Pedas: Spicy Soy Sauce Chicken
This recipe is for a spicy-sweet sauteed chicken dish, with reduced gravy. Here, chicken cubes are cooked in sauteed spices and herbs, chillies, and sweet soy sauce.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200g chicken, cubed
- 2 tsp chopped spring onions
- 2 large green chillies, sliced
- 2 bird’s eye chillies, sliced
- Juice from 1 lime
- 4 shallots, sliced
- 3 cloves garlic, chopped
- 2 tbsp sweet soy sauce
- ½ tsp white pepper
- 1 inch ginger, peeled & chopped
- 1 inch galangal, peeled & sliced
- 1 stalk lemongrass, bruised & sliced
- 1 bay leaf
- 100 ml water
- Salt to taste
- 3 tbsp vegetable oil
Instructions
- 1
Wash the chicken cubes and soak in water, salt and lime juice for 15 min. Drain and set aside.
- 2
Heat the oil in a pan or wok, over medium heat. Add the sliced shallots. Sauté until soft and fragrant, about 3 min.
- 3
Add the chopped ginger, garlic and spring onions. Sauté until fragrant, about 2 min.
- 4
Add the white pepper, lemongrass, galangal, green chillies and bird’s eye chillies. Sauté for another 2 min.
- 5
Add the sweet soy sauce, bay leaf and water. Bring to a boil.
- 6
Add the chicken. Lower the heat and continue to cook until the chicken is fully cooked through, and the gravy is reduced, about 10 min. Stir continuously.
- 7
Increase the heat and stir until the sauce has thickened and most of the liquid has evaporated. Turn off the heat and serve.