Ayam Masak Kicap Recipe (Braised Chicken in Soy Sauce)

Chicken: The main protein of the dish, cut into pieces for even cooking.

Soy sauce: Adds a salty and savory flavor to the dish.

Dark soy sauce: Provides a deeper color and richer taste.

Oyster sauce: Contributes a unique umami flavor and slight sweetness.

Sugar: Balances the salty and savory elements with a touch of sweetness.

Water: Helps to create the braising liquid for the chicken.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a fragrant and aromatic base.

Ginger: Adds a warm and slightly spicy note.

Cooking oil: Used for sautéing the aromatics and browning the chicken.

When sautéing the onions, garlic, and ginger, make sure to do so over medium heat to avoid burning. This allows the aromatics to release their full flavor, creating a rich base for the chicken. Additionally, browning the chicken pieces properly ensures a deeper, more complex taste in the final dish.

• chicken - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• dark soy sauce - Substitute with mushroom soy sauce: Mushroom soy sauce provides a rich, deep flavor similar to dark soy sauce.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, making it a good alternative.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the dish.

• water - Substitute with chicken broth: Chicken broth adds more depth and flavor compared to plain water.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, though it is slightly more citrusy.

• cooking oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that can enhance the dish's richness.

• Allow the Ayam Masak Kicap to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled chicken and sauce into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• For short-term storage, place the container in the refrigerator. The Ayam Masak Kicap can be kept in the fridge for up to 3-4 days.
• For long-term storage, consider freezing the dish. Portion the chicken and sauce into freezer-safe bags or containers. Label them with the date to keep track of freshness.
• When ready to reheat, thaw the frozen Ayam Masak Kicap in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the dish in a skillet over medium heat. Add a splash of water or chicken broth if the sauce has thickened too much during storage.
• Stir occasionally to ensure even heating. The dish is ready to serve once it is heated through and the chicken is piping hot.
• Enjoy your Ayam Masak Kicap with freshly steamed rice or your favorite side dish.

• Stovetop Method:

  1. Place a skillet or saucepan over medium heat.
  2. Add a small amount of cooking oil or water to the pan to prevent sticking.
  3. Add the leftover Ayam Masak Kicap to the pan.
  4. Stir occasionally to ensure even heating.
  5. Heat until the chicken is warmed through and the sauce is bubbling gently, about 5-10 minutes.

• Microwave Method:

  1. Transfer the Ayam Masak Kicap to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken and sauce to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the dish is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Ayam Masak Kicap in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until the chicken is thoroughly heated.
  5. Stir halfway through the heating process to ensure even warming.

• Steamer Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the Ayam Masak Kicap in a heatproof dish that fits inside the steamer.
  3. Cover and steam for about 10-15 minutes, or until the chicken is heated through.
  4. Check occasionally to ensure the sauce does not dry out. Add a bit of water if necessary.

• Large skillet: A wide, flat-bottomed pan used for browning the chicken and sautéing the aromatics.

• Cooking spoon: Used for stirring the ingredients to ensure they are well mixed and evenly cooked.

• Knife: Essential for cutting the chicken into pieces and slicing the onion and ginger.

• Cutting board: Provides a safe and clean surface for chopping the ingredients.

• Measuring spoons: Used to measure out the soy sauce, dark soy sauce, oyster sauce, and sugar accurately.

• Measuring cup: Used to measure the water needed for the recipe.

• Garlic press: Handy for mincing the garlic quickly and efficiently.

• Tongs: Useful for turning the chicken pieces to ensure they brown evenly on all sides.

• Serving dish: For presenting the finished braised chicken in soy sauce.

• Steamer: Optional, but useful if you want to prepare steamed rice to serve with the dish.

Marinate in advance: Prepare the chicken and marinate it with soy sauce, dark soy sauce, and oyster sauce the night before to save time.

Pre-slice ingredients: Slice the onions, garlic, and ginger ahead of time and store them in the fridge.

Use one-pot method: Cook the chicken and sauce in the same skillet to reduce cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick boil: Use hot water instead of cold to bring the sauce to a boil faster.