Easy Indonesian Chicken
photo by French Tart
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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)
-
Garnish
- lemon rind or lime rind, in thin strips
directions
- 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.
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Reviews
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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".
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I loved the food in Indonesia, so was excited to try this. We liked it, but I think it has potential for tweaking to make it better. I used only half the water (since others mentioned they had to boil it a long time to get a thick sauce), so the sauce was nice and thick for me at the 25 minute mark. I wish I had tasted it before I plated it, I would have added more chili sauce and some brown sugar and lime to balance out the strong flavor of the molasses. The sauce has a perfect sticky consistency, so I think toying with the end flavor could make this a very good dish.
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Oh, yum! I love Indonesian food, as we live at the Dutch border where you get it everywhere. This was right up our alley. I used my own homemade gluten free ketjap manis (tamari, beet molasses, pinch of five spice powder) and chicken breasts. They did get a little dry, next time I'll use thighs, and there will be a next time! We had it with steamed sugar peas and thai rice. Thanks for sharing this delicious recipe!<br/>Made for the Cook-A-Thon in memory of Gideon.
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Tweaks
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Great recipe, and easy, too. I did all the cutting up ahead, and it took almost no attention to cook and serve it. It didn't look or smell that great (to me) when cooking, but the eating was terrific. In fact, my sister asked for the recipe. We couldn't stop eating the sauce over rice - I used brown jasmine. A couple of cooking notes - it took more like 20 minutes to reduce the sauce enough - next time, I may add only 1/2 cup water. I also added 1 star anise. I had thought the full cup of scallions was way too much, and only served about 1/3 c., but we did sprinkle all the rest on our dinners, so next time, I will not be shy. Also, I used cilantro instead of parsley. I have no idea if it's Indonesian, but I had it in the fridge and we love it. Very tasty meal ~ I am so glad you did post!
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).