This ginger-soy chicken is satisfying to eat with some hot rice. It’s so simple to make that no wonder it’s a childhood staple for many of us growing up in Malaysia, a saviour for busy parents and for homesick students overseas.
” A gingery, soy chicken great as a quick meal ”
Easy Ayam Masak Kicap
Print ThisIngredients
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- 1 chicken, chopped 10-12 pieces
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- 1 tsp turmeric powder
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- Generous pinch of salt
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- 1 red onion, sliced
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- 4 cloves garlic, sliced
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- 1 inch ginger, julienned
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- 2 green chillies, halved
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- 2 potatoes, cut into chick chips
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- 1/4 cup light soy sauce
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- 1/4 cup sweet soy sauce
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- 1 tsp dark soy sauce
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- 1 tsp oyster sauce
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- 1 cup water
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- Oil for frying
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- 1 cup water
Instructions
- Mix chicken with turmeric and salt.
- Fry until crisp and golden brown.
- Peel and slice potatoes into thick chips and fry those too.
- Get rid of all the oil except for 2 Tbs worth.
- Fry garlic, ginger and onion until fragrant.
- Add in all the sauces and allow to simmer for a minute.
- Add back chicken, potatoes allow to caramelise for a bit.
- Add water and green chillies and let it simmer for 50-10 minutes.
Notes
A dish everyone should know how to make for a taste of home… For a stickier consistency, do not add water and allow the sauces to caramelise. If you’re in a rush, no need to fry your chicken or potatoes beforehand. Just omit the turmeric and salt and marinade your chicken with the sauces first.