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DutchAYAM KECAP (Chicken in a spicy soy sauce)

Ayam Kecap (chicken in a spicy soy sauce) served with white rice, peas, green beans and pineapple. An Indonesian recipe prepared by the Happy Chief Cook.

The Ayam Kecap is sweet, yet spicy.
It is served with white rice, peas, green beans and pineapple
The vegetables are steamed.

Serves: 4
Preparation time: 35 minutes.

Ingredients:

1 teaspoon garlic powder,
1 teaspoon onion powder,
½ teaspoon ground cumin,
1 teaspoon ground galangal,
1 teaspoon ground coriander,
salt,
freshly ground pepper,
10 to 12 chicken upper-thighs (makes up to about 2½ lb),
4 to 5 tablespoons of peanut oil,
10 fl oz (0.3 liter) of kecap saus (home made spicy soy sauce).

Directions:

Mix in a bowl the garlic powder with the onion powder, ground cumin, ground galangal and ground coriander.
Add a bit of salt and pepper.

Rub the chicken upper-thighs in with this mixture.

Heat the peanut oil in a wok.
Stir-fry the pieces of chicken on medium high fire in 8 to 10 minutes until they are golden brown.
Pour as much of the oil out of the wok as you can.

Add the spicy soy sauce and let it simmer for another 5 to 8 minutes.

Enjoy!

Prepared by the Happy Chief Cook. Posted on May 17, 2011.
Translated by N. v.d. Walle & P. Willemse.