Ayam Masak Kicap Pedas (Spicy Soy Sauce Chicken)
85% asli · Malaysian
A fiery variation of Ayam Masak Kicap, this version incorporates more chili and spices for an extra kick, balanced by the sweet and savory soy sauce base.
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 sauce1/3 cup
- Light soy sauce2 tbsp
- Chili paste (sambal tumis)2 tbsp
- Bird's eye chilies, sliced3-5
- Sugar1 tbsp
- Garlic, minced4 cloves
- Ginger, grated1 inch piece
- Lemongrass, bruised1 stalk
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Mint leaves, for garnisha few
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 minced garlic and grated ginger. Sauté until fragrant.
- 3
Add bruised lemongrass and sliced bird's eye chilies. Stir-fry for 1 minute.
- 4
Add the chicken pieces and stir-fry until lightly browned.
- 5
Stir in the chili paste (sambal tumis) and cook for another minute.
- 6
Pour in dark soy sauce, light soy sauce, sugar, and water. Mix well.
- 7
Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until chicken is cooked through and the sauce is thick and glossy.
- 8
Adjust seasoning if necessary.
- 9
Garnish with fresh mint leaves before serving.
