Recipe by Zurie
Wanted to keep this recipe a secret! But what the heck -- I enjoy Zaar so much, why be miserly?? Years ago I cut the recipe from a newspaper food column, and it hides, yellowed, in an old recipe scrapbook. I make it every now and then and I guarantee that it's a quick, easy, gourmet meal! The original recipe specified rice vinegar, but I use balsamic. EDITED ON JAN 8, 2010: Although I posted the recipe as I use it, it seems the 1 cup water specified caused problems for some cooks, so I've lessened the amount. If you use only 1/2 cup as below, do keep a close eye on the reducing sauce in case it thickens too much. And please -- DO taste the sauce before removing from the heat. Some people like it with more hot pepper, and some may want to tweak the other ingredients. Chicken breast is a little too dry for this recipe, so I stand by the point that thighs, even with skin, are the better option.
Top Review by Chef Dudo
This is good! Made it as stated and it tasted just as you would get in an Indonesian restaurant here. My sauce was nice and thick and it did not take too long to boil it down. I love using balsamic vinegar and was very pleased that you suggested that instead of the rice vinegar. The second time I made it I also added some chopped mushrooms. Served this over rice the first time and have also enjoyed it with potatoes and cous-cous. Since it is too much for one meal for the two of us I have frozen some and can "report" that it freezes well. Oh and thanks for mentioning metric measurements too! So much easier if you're used to it as we are here in Europe. Thanks for posting and for revealing your "secret recipe".
- 1 1⁄2-2 lbs boneless skinless chicken thighs (750g - 1 kg)
- 1⁄2 cup water (125ml, and use more if necessary)
- 1 teaspoon sugar (5ml)
- 1⁄2 cup balsamic vinegar (125 ml)
- 1⁄3 cup ketjap manis (sweet Indonesian soy sauce, 100 ml)
- 3 large garlic cloves, fat, chopped and crushed
- 1⁄2 teaspoon Tabasco sauce (or use chopped hot pepper to taste)
- 1 cup spring onion, finely chopped (250ml)
- 1⁄2 cup fresh parsley, finely chopped (100ml)
- lemon rind or lime rind, in thin strips
Directions See How It's Made
- In a fairly large pot, mix the water, sugar, balsamic vinegar, ketjap manis, garlic and chilli pepper sauce.
- Please note that because I use metric measurements I use a little more than 1/3 cup ketjap manis. It's hard to work out precisely. Ketjap manis are normally easily found in good shops, on the shelves with Oriental sauces.
- Ketjap manis is thick and sticky, so if you want to measure it in a cup, best is to spray the cup with non-stick spray. I pour from the bottle and guess the amount by now --.
- Cut each thigh into two pieces, or slice breasts into three or four pieces across the grain.
- We far prefer chicken thighs, which are more juicy and tasty than breast meat. Or use deboned breasts WITH the skin.
- Add to the sauce mixture, and bring to a boil. Simmer open, for about 25 minutes. If any scum rises to the surface, skim it off.
- Increase heat and cook sauce until it reduces and thickens, but don't let it cook down to a glaze: you want some sauce for the rice.
- (It used to be "1 cup water", but reading through the reviews, this was too much for some cooks, although it really is what I use).
- This reduction will only take 5 - 10 minutes or so: judge for yourself.
- Put the chicken and sauce in a heated dish, scatter over the spring onions and parsley, and decorate around the edges with the lime/lemon curls or strips.
- Serve with jasmine or white rice, but couscous is also nice. As for vegetables, a platter of steamed baby veggies such as corn, patty pan squash and carrots look attractive.