My sister and I used to live together during our university days, and one of our most enjoyed dish is "Ayam kicap" or soy sauce chicken. I'm not quite sure the origins of this dish - I think it's a Malay dish, but there are several versions of soy sauce used with chicken in Chinese cooking as well. My recent phone conversation with my sister on my child's picky eating habits lead us to this dish. One of the few meals that he enjoys is fried rice with scrambled eggs and soy sauce. Another no fail favourite is sunny-side up eggs seasoned with a dash of soy sauce - great for dipping his buttered toast in. So with soy sauce in mind, I decided to make this dish and it got the thumbs up! This is a simple dish best served over steamed rice. I also stir-fried some baby bak choy with garlic alongside for the adults.
Recipe:
Ingredients:
6 boneless, skinless chicken thighs (you can use bone-in if you like or for a lower fat option, you can use skinless chicken breast)
1 onion, sliced
1/2 cup water
1 can of button mushroom
4 medium sized potatoes, cut in wedges
1 1/2 tbsp of soy sauce
1 tbsp of oyster sauce
Freshly ground black pepper
1/2 tbsp of canola oil
Method:
Heat oil in pan. Add onions and fry until soften. Add the chicken pieces (I leave the thighs whole) and stir-fry till no longer pink, about 5-8 min or so. Add the potatoes and do a quick stir-fry. Add the water and bring to a boil. Turn down the heat and let the "stew" simmer until the potatoes are just done, about 7-10 minutes. Add the soy sauce, oyster sauce, mushrooms and pepper. Stir to mix well and let simmer for an additional 10 mins. Serve with steamed rice.
Enjoy!
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