Kicap Ayam Tomato
As a kid, I have always loved my mum's Kicap Ayam.
As a kid, I have always loved my mum's Kicap Ayam. I remember so clearly desiring it very much when I studied overseas, but not knowing the exact recipe....and I was so miserable that I experimented on several versions, trying the get the exact taste of mum's Chicken in Soy Sauce. At that point, I made a decision never to take anything for granted again. This version of Kicap Ayam using tomatoes was my favourite when we were little.
Ingredients
- chicken, marinated with turmeric & salt, then deep fried till 3/4 done on high flame8 pieces
- sized potatoes, peeled, cut into 6 and deep fried2 medium
- oil3 tbsp
- stick cinnamon1
- cloves4 cloves
- cardamoms4
- star anise1
- onion, blended1 large
- garlic, blended4
- ginger, blended1 inch
- tomato paste2 tbsp
- sweet soy sauce (Kipas Udang brand is my choice)0.3 cup
- water2 cups
- salt1.5 tsp
- crushed black pepper1 tsp
- tomato, cut into 6 wedges1
- red chili, cut in half lengthwise1
- sized onions, cut into rings2 medium
Instructions
- 1.
Heat oil in a pan.
- 2.
Sautee' all the blended items till fragrant.Put in the cinnamon, star anise, cardamoms & cloves.Pour in the soy sauce, tomato paste and water.Add the fried chicken & potatoes.
- 3.
Cook till the gravy boils for about 5-8 minutes or until the meat & potatoes are cooked through.Put in the tomatoes, red chili & onions.
- 4.
Cook for a further 5 minutes.Add in the salt and pepper.Serve with hot white rice.