Ingredients with Measurements:
- 500g chicken breast, cut into bite-sized pieces
- 200g bean sprouts (tauge)
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 egg
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Wok or frying pan
- Slotted spoon
Step-by-step instructions:
1. In a bowl, mix together the chicken, garlic, ginger paste, soy sauce, oyster sauce, cornstarch, egg, salt, and pepper until well combined.
2. Heat oil in a wok or frying pan over medium-high heat.
3. Once the oil is hot, add the chicken pieces and fry until golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
4. In the same wok or frying pan, add the bean sprouts and stir-fry for 1-2 minutes until slightly wilted.
5. Add the fried chicken back into the wok or frying pan and stir-fry for another 1-2 minutes until everything is well combined.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced carrots, bell peppers, or onions for extra flavor and texture.
- Use shrimp instead of chicken for a seafood version.
- Make it spicy by adding chili flakes or sriracha sauce.
Tips and tricks:
- Make sure the oil is hot before adding the chicken to ensure a crispy exterior.
- Don't overcrowd the wok or frying pan when frying the chicken to prevent it from becoming soggy.
- Use fresh bean sprouts for the best texture and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a plate or in a bowl with a side of steamed rice.
Garnishes:
Garnish with chopped scallions or cilantro for extra flavor and color.
Pairings:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the chicken is not crispy, make sure the oil is hot enough before frying.
- If the chicken is overcooked, reduce the cooking time or adjust the heat.
Food safety advice:
Make sure the chicken is cooked through before serving to prevent foodborne illness.
Food history:
Tauge Ayam Goreng is a popular Indonesian dish that originated in Java. It is often served as a street food and is a favorite among locals.
Flavor profiles:
Savory, slightly sweet, and crispy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables or a simple salad.
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Region: Indonesian