Ayam Kecap

Cut 600 g chicken thighs into serving pieces. Toss them with 2 tbsp kecap manis (sweet soy sauce), 1 tbsp soy sauce, salt and black pepper; let marinate for 15 minutes.

Heat 2 tbsp vegetable oil in a wide skillet over medium heat. Sear the marinated chicken for 5–7 minutes, turning, just until lightly golden; transfer to a plate.

In the same skillet, sauté the finely chopped onion for 3–4 minutes until soft. Add 3 minced garlic cloves and 20 g grated fresh ginger, and cook for another 1 minute until fragrant but not browned.

Return the chicken to the skillet and pour in 200 ml water, 2 tbsp kecap manis and 2 tbsp soy sauce. Stir and bring to a boil.

Cover the skillet, reduce the heat to low and simmer for 20 minutes, turning the pieces once or twice, until the chicken is fully cooked and the sauce has thickened and turned glossy.

Remove the lid and simmer for another 3–5 minutes if you need to reduce the sauce to a glaze-like consistency. Taste and adjust the salt and black pepper as needed.

Serve the ayam kecap hot with steamed white rice or another side of your choice; rice is not included as part of this recipe.