Tuesday, September 28, 2010

Recipe - How To Cook Malaysian Soy Sauce Chicken

How To Cook Malaysian Soy Sauce Chicken


This is a very easy dish to cook. All in one pot and there is no need to begin with stir frying onion and garlic like most Malaysian dishes. Since there's no frying that means no use of oil either.

This recipe can be cooked with beef as well. I prefer to cook the beef first because it takes a while to cook and the soy sauce may get dried up before the beef is fully cooked. I cooked big batches of beef in a slow cooker/crock pot on weekends, freeze them to be used for later during the week.
 
 
Difficulty: Easy

 

Instructions

 

Things You'll Need:

  • Half chicken - cut into pieces
  • 2 cups ABC Kicap manis (Indonesian sweet soy sauce which can be found at most oriental grocery stores)
  • ½ onion - sliced
  • 4 garlic - mashed
  • 1 in ginger - grated
  • 2 tsp turmeric powder (optional)
  • ½ tbsp - 1 tbsp sambal olek (chili paste in clear plastic bottle found at most oriental and Indian grocery stores)
  • 1 tbsp tamarind sauce (or 1 tbs lime juice)
  • 2 potatoes - cut in to 6th
  • 1 onion - cut into ¼ inch rings
  • 1 tomato - cut into 8 wedges or a handful of cherry tomatoes
  • Salt - optional (soy sauce may be salty enough)
  1. Put chicken and the next 6 ingredients in a container and marinate for about 30 minutes. If you don't have the time to marinate, no worries.

  2. Put chicken mixture in a pot. Cook on medium heat until chicken is ¾ cooked. Stir occasionally.

  3. Add in tamarind sauce (or lime juice) and stir.

  4. Add in potatoes and onion rings. Cook till potatoes are done

  5. Adjust taste - add salt if needed. If the sauce is too thick add a little bit of water.

  6. When chicken and potatoes are fully cooked, add in tomatoes. Turn off the heat.

  7. Served with white rice.



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