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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Coasty
Servings: 6
This is an Indonesian chicken dish - I got the recipe from a cook at a roadside cafe in central Java. While some of the ingredients may be hard to find ie the kecap manis & palm sugar it is worth the effort.
2 pounds chicken pieces, thigh and drumsticks are best
1 brown onion
2 garlic cloves
¾ inch piece ginger
1 tablespoon ground nutmeg
1 tablespoon ground pepper
9 ounces tomatoes, sliced into thin wedges
¼ cup sweet soy sauce (kecap manis)
2 tablespoons palm sugar (gula jawa)
¼ cup coconut cream
3 tablespoons vegetable oil
Mince the onion, peeled garlic and ginger and set aside. Heat the oil in a wok or fry pan and brown chicken pieces, set aside. Drain off the oil leaving about 1 tablespoon in the wok adding the minced onion mix and sauté about 10 mins making sure it does not brown. Add the nutmeg and pepper with the tomatoes, and sauté a further 10 mins until the tomatoes start to break down. Add the chicken pieces, kecap manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 ½ hours (this will depend on the size of the chicken pieces). Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle. Service with plain steam rice.
Note:
You can make your own kecap manis by adding a little brown sugar to some soy sauce.