This is a simple stir-fry that is both easy and delicious. The flavour is a combination of gingery spice, hot chilli and sweetness from the palm sugar and kecap manis that come together addictively. The dish can be served as an appetizer with cocktails or as a main course as part of a larger spread. Either way, it will be one that your guests will dig into with delight.
This is a wonderful modern cookbook that explores Indonesian cuisine. This cookbook is a wonderful introduction to this otherwise complex cuisine, filled with amazing photographs and wonderful recipes.
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1 lb chicken breasts, cubed into bite-sized pieces
1 tablespoon oil
1 tablespoon oil
1 onion, finely minced
7-8 garlic cloves, minced
1 1/2 tablespoons ginger paste
1-2 red chillies, sliced on the diagonal
3 spring onions, cut into 1-inch pieces
2 small tomatoes, cut into wedges
1 cup water
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons palm sugar, or to taste
Salt, to taste
1 tablespoon kecap manis
Heat a wok till hot. Add the oil and the chicken and fry till the chicken is browned in spots, about 7-10 minutes. If you overcrowd the chicken it will give out water, so it may be better to do this in two batches. Remove the chicken from the wok and set aside.
Heat the wok and add the oil. Add the onions and cook on medium heat till the onions are soft and translucent about 3-4 minutes. Do not let the onions caramelize. Add the ginger and garlic and cook for 1 more minute.
Add the red chillies, spring onions and tomatoes and toss well. Cook for 1 minute. Add the chicken and any juices and mix in well.
Mix well with the water, oyster sauce, soy sauce, and sugar. Cook on high heat until the liquids almost completely evaporate to a sticky glaze. Taste for salt and adjust. Add the kecap manis and toss the chicken well in the sauce.
Remove onto a shallow bowl and serve immediately. You can serve this plain as an appetizer or as part of a meal with rice.