AYAM MASAK KICAP

RECIPE INGREDIENT

CHICKEN

½ chicken, cut into small pieces

¼ tsp. turmeric powder

Pinch of salt

Oil for frying

SAMBAL PEDAS

25 red cili padi, cleaned & stems removes (45g)

15 green cili padi, cleaned & stems removes (30g)

5 shallots, halved (40g)

½ tsp. salt

½ tsp. sugar

KICAP SAUCE

½ cup oil (from frying chicken)

20 shallots (200g)

½ inch ginger

1 sprig curry leaves

3 tbsp. kicap manis

Salt and sugar to taste

METHOD

1. Marinate chicken pieces in turmeric powder and salt. Marinate for 10 minutes.

2. Fry in hot oil until cooked through and golden brown. No need to be crispy.

3. Using the same frying oil, fry red & green cili padi and shallots until it softens slightly. This should take less than a minute. No need to be crispy.

4. Pound cooked chillies and shallots in mortar and pestle to make into sambal pedas. Season with salt and sugar. Set aside.

5. For kicap sauce, blend shallots and ginger until fine. Remove oil leaving only ½ cup of oil in the wok. Sauté blended ingredients on medium heat until paste shrinks and oil splits (peach minyak). This should take about 8 - 10 minutes.

6. Add in curry leaves and kicap manis. Cook until sauce is slightly thickened and slightly glossy. Season with salt and sugar. Toss in pre-fried chicken and coat evenly.