Sweet Soy Chicken

About this recipe

Ayam kecap is a weeknight staple in many Javanese kitchens: sweet soy, soft onions, and a light peppery finish.

Brown the chicken first, then simmer briefly with kecap and a little water so the sauce thickens and clings.

Skip chili for children; the dish is naturally mild and comforting.

Prep & cook time

• Prep15 minutes
• Cook30 minutes
• Total45 minutes
• Servings4 servings
• LevelEasy

Tools you need

• Skillet
• Knife
• Spatula

Ingredients

• 700 g chicken pieces
• 1 onion, sliced
• 5 shallots, sliced
• 3 garlic cloves, sliced
• 3 tablespoons sweet soy sauce
• 1 tablespoon oyster sauce (optional)
• 1/2 teaspoon ground pepper
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 150 ml water
• 2 scallions, sliced
• 3 tablespoons oil

Directions

1. Heat the oil. Sauté shallots and garlic until fragrant.
2. Add the chicken and cook until the surface changes color.
3. Add the onion and cook until softened.
4. Stir in sweet soy, oyster sauce, salt, sugar, and pepper.
5. Pour in the water. Simmer until the chicken is cooked and the sauce thickens.
6. Scatter scallions, taste, and serve.
7. Plate with warm rice.

Kitchen tips

Serve with

• Steamed rice
• Stir-fried vegetables
• Omelette
• Crackers

How to store

Keeps 2 days refrigerated. Reheat with a splash of water.

Common mistakes

• Burning the soy sauce on high heat.
• Adding too much water and diluting the taste.
• Undercooking the chicken.