This Indonesian chicken dish is quite different from many of my others, in that its flavors are much more subtle, and the sauce, which is typically very thick, is much more of a broth. For this, I really enjoy this recipe for a change. The tamarind broth is simple and delicious! I hope you’ll try this dish!
2 lbs boneless, skinless chicken breasts (about 3 large), cut into bite-size pieces
3 tsp salt
1/2 tsp ground black pepper
2 Tbsp canola oil
3 large garlic cloves, peeled and finely grated or minced
1 tsp fresh ginger, peeled and finely grated
1 tsp Laos powder
1 red Thai chili, chopped
2 Tbsp tamarind water
1 Tbsp kecap manis
1 cup water
10 pearl onions, peeled
Combine chicken with salt and black pepper in a bowl.
Heat oil in a wok over high heat. Add chicken and cook for 4 minutes. Add garlic, ginger and Laos powder, and stir fry for an additional minute. Add chili, tamarind water, kecap manis, water and the pearl onions. Stir to combine. Reduce heat to low, cover and simmer gently for 30 minutes. Serve with steamed jasmine rice.
Yummy! Can’t wait to try this!
Great! Hope you like it!
SO GREAT …YOUR RECIPE LOOK YUMMY 🙂
It looks very interesting!
It is quite different from the Ayam Bawang I know, which has very clear broth because it is not cooked with kecap manis. It never stops fascinating me how a dish can be cooked with so many different styles in different parts of Indonesia! 😀
Thank you, Hari. I’m not sure which region this recipe hails from (though, I think it may be Java). I’m always flattered when Indonesians comment on my attempts at their fantastic cuisine!