Ayam Masak Kicap (Classic Soy Sauce Chicken)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring tender chicken pieces braised in a rich, savory, and slightly sweet soy sauce-based gravy, infused with aromatic spices and chilies.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (bone-in, cut into serving sizes)1 kg
- Dark soy sauce1/2 cup
- Light soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tbsp
- Garlic, minced4 cloves
- Ginger, minced1 inch piece
- Shallots, sliced2
- Dried chilies, soaked and deseeded (optional)3-5
- Star anise2
- Cinnamon stick1 inch piece
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Cilantro, for garnisha few sprigs
Langkah
- 1
Marinate chicken pieces with salt and black pepper.
- 2
Heat vegetable oil in a wok or large pan over medium-high heat. Add sliced shallots, minced garlic, and minced ginger. Sauté until fragrant.
- 3
Add star anise and cinnamon stick. Stir-fry for 30 seconds.
- 4
Add the marinated chicken pieces and stir-fry until lightly browned on all sides.
- 5
Add dried chilies (if using). Stir well.
- 6
Pour in dark soy sauce, light soy sauce, oyster sauce, sugar, and water. Stir to combine.
- 7
Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is tender and the sauce has thickened.
- 8
Adjust seasoning with salt and pepper if needed. The sauce should be glossy and coat the chicken.
- 9
Garnish with fresh cilantro sprigs before serving.
