Ingredients with Measurements:
- 500g chicken breast, sliced into bite-sized pieces
- 200g bean sprouts (tauge)
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
Special equipment needed:
- Wok or frying pan
- Slotted spoon
Step-by-step instructions:
1. In a bowl, mix together turmeric powder, coriander powder, cumin powder, salt, and sugar. Add chicken pieces and mix well. Let it marinate for at least 30 minutes.
2. Heat vegetable oil in a wok or frying pan over medium-high heat. Add sliced onion and minced garlic. Stir-fry until fragrant.
3. Add marinated chicken pieces and stir-fry until cooked through and golden brown.
4. Add sliced red chilies and green chilies. Stir-fry for another minute.
5. Add bean sprouts and stir-fry until they are slightly wilted but still crunchy.
6. Serve hot with steamed rice.
Time:
Preparation time: 35 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Protein per serving: 25g
Carbohydrates per serving: 15g
Fiber per serving: 3g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian version.
- Red and green chilies can be substituted with any chili pepper of your choice.
Variations:
- Add sliced carrots or bell peppers for extra crunch and color.
- Use shrimp instead of chicken for a seafood version.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Use a slotted spoon to remove excess oil from the dish.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with sliced green onions or cilantro.
Garnishes:
Sliced green onions or cilantro
Pairings:
Serve with a side of sambal oelek or Indonesian pickles.
Suggested side dishes:
Steamed rice, cucumber salad, or stir-fried vegetables.
Troubleshooting advice:
- If the dish is too spicy, add more sugar to balance out the heat.
- If the dish is too dry, add a splash of water or chicken broth to create more sauce.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid any risk of foodborne illness.
Food history:
Tauge Ayam Goreng Cili Api is a popular Indonesian dish that originated from the island of Java. It is a flavorful and spicy dish that is often served with steamed rice.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of sambal oelek or Indonesian pickles.
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Region: Indonesian