i made this for lunch today. i like the little bit of spicy taste it has (thanks to the blended dried chilli that this recipe calls for.) normally, when we talk about ayam masak kicap, we'd already be imagining, something slighty salty but not spicy. this little addition of the chilli is a welcoming one. i like! and congrats to Kedah for coming up with this recipe in their book. hehehe...hamboi! kemain bias lagi naaaahhh....
okay, without further ado, lemme share with you the recipe so that you can get the chicken out of the freezer and prepare this dish already!
½ of a chicken, i like to cut mine in small and cute sizes
4 tbs thick/dark soy sauce
1 clove garlic, sliced thinly
1 shallot, sliced thinly
1" ginger, sliced
1 big onion, cut into circles, or rounds...or...can somebody help me with the correct term pleaaaasseeeeee....
2 tbs blended dried chillies
salt and sugar, to taste
the how to:
1) fry the chicken till it's half cooked, set aside.
2) saute all the sliced items, then add in the ginger and chilli blend.
3) next, in goes the thick soy sauce and water. let it simmer till it starts to boil. now it the time for you to add in the salt and sugar.
4) after that, in goes the chicken and last but not least, the big onions. stir till well mixed. and...eat with rice. YEAY!
recipe source: citarasa Malaysia - Kedah by Chef Habibi.