Malaysian•comfort
Ayam Tempra
Ayam tempra is Malaysian nyonya chicken dish, braised with onions and dark soy sauce, with a hefty splash of calamansi juice.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon oil
- 2 onion, thinly sliced
- 2 cloves garlic, peeled and crushed
- 1/2 inch ginger, thinly sliced
- 5-6 chicken drumsticks (~ 1/2 chicken, cut into pieces)
- 2 tablespoon dark soy sauce
- 2 tablespoon light soy sauce (or regular soy sauce)
- 2 tablespoon sugar
- 1/4 teaspoon ground pepper
- 1/2 cup water
- 3-5 red chilies, seeded and sliced
- 1 tablespoon calamansi juice (from ~ 3 calamansi) (*)
Instructions
- 1
Heat oil in a wok/deep skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- 2
Add in chicken pieces and fry until no longer pink, about 5 minutes.
- 3
Add in dark soy sauce, light soy sauce, sugar, pepper, and water. Bring to a boil.
- 4
Reduce heat to a simmer, cover wok/skillet with a lid, and cook until chicken is tender, and the sauce is very thick and coats the chicken, about 20 minutes.
- 5
Add chili slices and calamansi juice. Stir. Turn off heat and serve immediately.