Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 5 cloves of garlic, minced
- 1 onion, chopped
- 1 inch ginger, sliced
- 2 tablespoons of oil
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of sugar
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a wok or frying pan over medium heat.
2. Add the garlic, onion, and ginger and stir-fry until fragrant.
3. Add the chicken pieces and stir-fry until they are browned on all sides.
4. In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, and water.
5. Pour the sauce over the chicken and stir to coat.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add vegetables such as carrots, bell peppers, or broccoli.
- Add chili paste for a spicy version.
- Use boneless chicken for a quicker cooking time.
Tips and tricks:
- Marinate the chicken in the sauce for a few hours before cooking for extra flavor.
- Use a non-stick pan to prevent sticking.
- Garnish with chopped scallions or cilantro for added freshness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve over steamed rice or noodles.
Garnishes:
Chopped scallions or cilantro.
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Egg rolls, spring rolls, or dumplings.
Troubleshooting advice:
If the sauce is too thin, add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to thicken it.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Kicap is a popular Malaysian dish that is often served with rice or noodles.
Flavor profiles:
Savory, sweet, and salty.
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Malaysian