Ayam Masak Ros Recipe (Chicken in Rose-flavored Tomato Sauce)

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

Rose water: Adds a unique floral aroma and flavor to the dish.

Tomato sauce: Provides a rich and tangy base for the sauce.

Onion: Adds sweetness and depth to the sauce when sautéed.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Ginger: Adds a warm, spicy note that complements the other ingredients.

Cooking oil: Used to sauté the aromatics and brown the chicken.

Salt: Enhances the flavors of the dish.

Sugar: Balances the acidity of the tomato sauce and enhances the overall taste.

Water: Helps to create the sauce and ensures the chicken cooks through.

When sautéing the onion, garlic, and ginger, make sure to cook them until they are golden brown and fragrant. This step is crucial as it forms the flavor base for the dish. If the aromatics are not cooked properly, the chicken and sauce may lack depth and complexity. Additionally, be cautious with the amount of rose water; too much can overpower the dish, so measure it accurately.

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

• Rose water - Substitute with orange blossom water: Orange blossom water offers a floral aroma and flavor that can mimic the unique taste of rose water.

• Tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor, making them a suitable replacement for tomato sauce.

• Onion - Substitute with shallots: Shallots have a milder, sweeter flavor compared to onions and can be used to achieve a similar taste profile.

• Garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to achieve the desired flavor.

• Ginger - Substitute with ground ginger: Ground ginger can replace fresh ginger, though it has a more concentrated flavor, so use it sparingly.

• Cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of other oils, providing a rich flavor and healthy fats.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• Sugar - Substitute with honey: Honey provides a natural sweetness and can add a subtle depth of flavor to the dish.

• Water - Substitute with chicken broth: Chicken broth adds additional flavor and richness to the sauce, enhancing the overall taste of the dish.

• Allow the Ayam Masak Ros to cool completely before storing. This prevents condensation, which can lead to soggy chicken and diluted sauce.
• Transfer the cooled chicken and sauce into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will continue to meld, making it even more delicious.
• For longer storage, place the container in the freezer. The Ayam Masak Ros can be frozen for up to 3 months without losing its quality.
• When ready to reheat, thaw the frozen chicken in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
• Reheat the dish in a pot over medium heat, stirring occasionally to prevent sticking. Add a splash of water if the sauce has thickened too much during storage.
• Alternatively, you can reheat the Ayam Masak Ros in the microwave. Place it in a microwave-safe dish, cover it loosely, and heat on medium power, stirring occasionally until heated through.
• Serve the reheated Ayam Masak Ros with freshly cooked rice or bread to enjoy its full flavor and aroma.

• Stovetop Method:

  1. Place the leftover Ayam Masak Ros in a saucepan.
  2. Add a splash of water or chicken broth to prevent the sauce from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.

• Microwave Method:

  1. Transfer the Ayam Masak Ros 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. Heat on medium power for 2-3 minutes, stirring halfway through, until the chicken is hot and the sauce is evenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Ayam Masak Ros in an oven-safe dish and cover it with aluminum foil.
  3. Bake for 20-25 minutes, or until the chicken is thoroughly heated and the sauce is bubbling.

• Slow Cooker Method:

  1. Transfer the Ayam Masak Ros to your slow cooker.
  2. Add a small amount of water or chicken broth to keep the sauce from thickening too much.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the chicken is hot and the sauce is well-incorporated.

• Steaming Method:

  1. Place the Ayam Masak Ros in a heatproof dish that fits into your steamer basket.
  2. Steam over boiling water for about 10-15 minutes, or until the chicken is heated through and the sauce is hot.

• Sous Vide Method:

  1. Seal the Ayam Masak Ros in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath.
  3. Heat for about 45 minutes to 1 hour, until the chicken is thoroughly warmed and the sauce is at the desired temperature.

• Large pot: Used for cooking the chicken and sauce together, ensuring even heat distribution.

• Cooking spoon: Essential for stirring the ingredients to prevent sticking and ensure even cooking.

• Chopping board: Provides a stable surface for chopping the onion, garlic, and ginger.

• Chef's knife: Ideal for chopping and mincing the onion, garlic, and ginger efficiently.

• Measuring spoons: Used to measure the rose water, salt, and sugar accurately.

• Measuring cup: Necessary for measuring the tomato sauce and water.

• Bowl: Handy for holding the chopped onion, garlic, and ginger before adding them to the pot.

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

• Ladle: Perfect for serving the finished dish with its rich sauce.

• Rice cooker: Optional but useful if you choose to serve the dish with rice.

Prepare ingredients in advance: Chop the onion, mince the garlic and ginger, and cut the chicken into pieces the night before.

Use pre-made tomato sauce: Save time by using store-bought tomato sauce instead of making it from scratch.

Cook in batches: Brown the chicken in batches to ensure even cooking and save time.

Simmer with a lid: Cover the pot while simmering to cook the chicken faster and keep the sauce from reducing too quickly.

Use a food processor: Quickly mince the garlic and ginger using a food processor.