Monday, April 20, 2009

Soya Sauce Chicken

I had been over buying some fresh chicken meat lately, in fact I was thinking of steaming chicken with some chinese herbs my sister-in-law gave me but the idea was put off for couple of times due to last minute change of plans (which I really hate it when I had to accommodate for the sake of someone else's... grrrrrr) and I landed myself with several pieces of chicken breast meats already thawed in the chiller for couple of days :-(

We knew the risks of thawing and refrosting is a BIG NO-NO! I had to do something about the chicken meat... fast because later in the afternoon, there would be some people coming in to check rusty rails at my balcony. There would be lots of screeching, banging and sparks flying about ( I wished it was like in Harry Potter). Alas... my poor plants would be frightened off their leaves! Sigh... but safety first. I wished I could changed the railings to flexiglass panels but I need to submit in paperworks ,blahs, blahs, blahs.... which would take months for approval! My day, definitely not only noisy but smoky and I can't enjoy the rain. Yep, I love rain but within the comfort of my home; not forgetting hot chocolate or tea and some cookies... :-D

Well, after standing inside my kitchen for hours (yep, I'm lazy too when it rains!) this is what I could think of after trying to wake myself up with coffee (thanks dear, for the lovely coffee everyday, bisous!) It's sort of the Malay style of cooking Ayam Masak Kicap - it's simple with few ingredients that made this dish fragrant with sweet and tangy taste from the tomatoes. Serve with hot rice, vegetables, fish or prawn cracker and papadums... don't forget dessert!

Soya Sauce Chicken
Serves 2-4

5 pcs Chicken meat - clean and pat dry (about 300 g - 450 g)
3 nos Big Onions - sliced
2 cloves Garlic - sliced
10 ml Thick Soya Sauce
5 ml Sweet Soya Sauce (Ketjap Manis)
1 nos Large Red Tomato - quartered (or more if you like)
Salt and Sugar to taste

Spices for frying:
2 pcs Cloves
1 pc Cinnamon stick (about 4 cm)
Few pieces Cardamom (I used 4 nos)

Oil for frying

1. In a deep pan or wok, heat some oil, enough to fry the chicken meat in small batches. Cook the chicken pieces half-cooked. Remove and set aside.
2. Fry the big onion, garlic slices and the spices until fragrant.
3. Add in the ketjap manis (sweet soya sauce) and thick soya sauce. Let it boil for awhile in the pan.
4. Lastly add in the half fried chicken pieces and tomatoes. Mix the meat with spices well.
5. Season with salt and sugar.
6. Garnish with coriander leaves or spring onion and serve hot with favourite rice or as side dish.

Note: No need to add water because the chicken meat and tomatoes produced enough water for this dish.



  1. I love the design of your blog :)
    Great dish idea :)

  2. I love the way you have used the warm spices along with the asian touch in this.

  3. Thank you Christelle... yours is beautiful with captivating photos as well. You did great job. Keep it up.

  4. Hello Soma, thank you for your comment. I'm still experimenting with the spices. Sometimes, the spices did shocked my senses. Too little, it's not kicking. Too much it overpowered and out of synch!

  5. wow... although is just a simple soya sauce chicken but u made it look great with the effort u put on the decos.. LOL =D

  6. Hi Andrew - thank you for the compliment :-P This is my version of 'Dressing Up The Chicken' LOL.

    I hope to see more about Chef Stroobant... He's a Belgian but I haven't the chance to taste his cooking style.


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