Hong Kong Style Soy Sauce Chicken (Ayam Kecap Hongkong) by @sartikaayuas

40 min

6 servings

🥢

3 tbsp

Sweet soy sauce

🥫

3 tbsp

Thick salty soy sauce

🫗

2 tbsp

Sesame oil

🐚

2 tbsp

Oyster sauce

🍬

3 tsp

Sugar

🍶

0.5 tsp

Vinegar

🍗

0.5 tsp

Chicken bouillon powder

⚫

0.5 tsp

White pepper

🧂

1 tsp

Seasoning powder

💧

200 ml

Water

🍗

3

Boneless chicken thigh

🧅

6

Shallot

🧄

7 cloves

Garlic

🫚

2

Ginger

🧅

2 stalks

Spring onion

🌶️

3

Bird's eye chili

🍅

0.5

Tomato

🌶️

3 tbsp

Chili sauce

🍋

1

Lime

🧂

0.5 tsp

Salt

🍲

0.5 tsp

Bouillon powder

  1. Combine
    • Sweet soy sauce
    • Sesame oil
    • Sugar

    Make the sauce mixture by combining the sweet soy sauce, salty soy sauce, sesame oil, oyster sauce, sugar, vinegar, chicken bouillon powder, white pepper, seasoning powder and water.

  2. Pour
    • Boneless chicken thigh

    Pour the sauce over the chicken.

  3. Arrange
    • Boneless chicken thigh
    • Shallot
    • Garlic

    Arrange the chicken in a pan making sure it is all submerged in the sauce, add the shallot, garlic, ginger and spring onion, then cover the pan.

  4. Step

    Turn on the heat to medium.

  5. Reduce
    • Boneless chicken thigh

    Wait until the sauce reduces, turning the chicken occasionally so the color and cooking are even.

  6. Blend
    • Water
    • Bird's eye chili
    • Garlic

    Blend all the sambal ingredients together raw to make the ginger sambal.

Hong Kong Style Soy Sauce Chicken (Ayam Kecap Hongkong) by @sartikaayuas

40 min

6 servings

🥢

3 tbsp

Sweet soy sauce

🥫

3 tbsp

Thick salty soy sauce

🫗

2 tbsp

Sesame oil

🐚

2 tbsp

Oyster sauce

🍬

3 tsp

Sugar

🍶

0.5 tsp

Vinegar

🍗

0.5 tsp

Chicken bouillon powder

⚫

0.5 tsp

White pepper

🧂

1 tsp

Seasoning powder

💧

200 ml

Water

🍗

3

Boneless chicken thigh

🧅

6

Shallot

🧄

7 cloves

Garlic

🫚

2

Ginger

🧅

2 stalks

Spring onion

🌶️

3

Bird's eye chili

🍅

0.5

Tomato

🌶️

3 tbsp

Chili sauce

🍋

1

Lime

🧂

0.5 tsp

Salt

🍲

0.5 tsp

Bouillon powder

Preparation Steps

  1. Step 1/6

    Make the sauce mixture by combining the sweet soy sauce, salty soy sauce, sesame oil, oyster sauce, sugar, vinegar, chicken bouillon powder, white pepper, seasoning powder and water.

    🥢Sweet soy sauce
    🥫Thick salty soy sauce
    🫗Sesame oil
    🐚Oyster sauce
    🍬Sugar
    🍶Vinegar
    🍗Chicken bouillon powder
    ⚫White pepper
    🧂Seasoning powder
    💧Water
    🥣Mixing bowl
    🥄Spoon

  2. Step 2/6

    Pour the sauce over the chicken.

    🍗Boneless chicken thigh
    🍳Pan with lid

  3. Step 3/6

    Arrange the chicken in a pan making sure it is all submerged in the sauce, add the shallot, garlic, ginger and spring onion, then cover the pan.

    🍗Boneless chicken thigh
    🧅Shallot
    🧄Garlic
    🫚Ginger
    🧅Spring onion
    🍳Pan with lid

  4. Step 4/6

    Turn on the heat to medium.

  5. Step 5/6

    Wait until the sauce reduces, turning the chicken occasionally so the color and cooking are even.

    🍗Boneless chicken thigh
    🍳Pan with lid

  6. Step 6/6

    Blend all the sambal ingredients together raw to make the ginger sambal.

    💧Water
    🌶️Bird's eye chili
    🧄Garlic
    🍅Tomato
    🌶️Chili sauce
    🫚Ginger
    🍬Sugar
    🍋Lime
    🧂Seasoning powder
    🧂Salt
    🍲Bouillon powder

Composition

Ingredients

Types

Condiments, Oils, Sweeteners, Seasonings, Spices, Liquids, Meat, Poultry, Vegetables, Fruits

Ingredients

Sweet soy sauce, Thick salty soy sauce, Sesame oil, Oyster sauce, Sugar, Vinegar, Chicken bouillon powder, White pepper, Seasoning powder, Water, Boneless chicken thigh, Shallot, Garlic, Ginger, Spring onion, Bird's eye chili, Tomato, Chili sauce, Lime, Salt, Bouillon powder

Notes

Sweet soy sauce (kecap manis), Sugar (for the sauce), Vinegar (cuka makan, for the sauce), Chicken bouillon powder (for the sauce), White pepper (for the sauce), Seasoning powder (penyedap, for the sauce), Water (for the sauce), Boneless chicken thigh (cut in half, makes 6 pieces), Garlic (for simmering the chicken, for the sambal), Ginger (one thumb-size piece, for simmering the chicken), Bird's eye chili (cabe rawit), Lime (jeruk nipis), Salt (for the sambal), Bouillon powder (kaldu bubuk, for the sambal)

Allergens

Gluten, Soy, Sesame, Crustaceans, Molluscs, Sulphites

Dietetics

Dietary regimen

Low-Carb

Calories

230 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 9g, Fat: 13g, Fiber: 0.5g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 280mg, Iron: 1.2mg, Phosphorus: 150mg

Vitamins

Vitamin B6: 0.3mg, Vitamin C: 4mg, Niacin (B3): 4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Pan with lid, Spoon

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Condiment

Occasions

Everyday Meal, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@sartikaayuas

Origin

Cuisine

Indonesian

Geographic

Indonesia, Semarang

Various

Aspect

Texture

Tender, Saucy, Sticky

Flavors

Sweet, Savory, Salty, Umami, Spicy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (Store in an airtight container,Reheat thoroughly before serving), freezer : 2 months (Store the chicken and sauce in an airtight freezer-safe container,Thaw in the fridge before reheating,Make the sambal fresh rather than freezing it)