This Singapore chicken, for instance, served with a bowl of rice and some greens, is a winner with kids and grown-ups. It's also a good one to throw in the freezer, and is perfect if you're flatting or heading back to university.
Kecap manis is available at Asian stores and some supermarkets, but it's surprisingly easy to make. If you have trouble sourcing it, I've given the very simple recipe below.
Ingredients
| 2 Tbsp | Oil |
| 2 | Onions, sliced |
| 600 g | Boneless chicken thighs, cut into thirds (Main) |
| 1 | Red chilli, sliced |
| 2 Tbsp | Brown sugar |
| ⅓ cup | Kecap manis (Main) |
| ½ cup | Water |
| 2 Tbsp | Lemon juice |
| ½ cup | Mint leaves |
AdvertisementAdvertise with NZME.
Directions
- Heat the oil in a wok or frying pan until hot. Add the onions and stir for 1 minute or until they are slightly browned. Add chicken and chilli and stir-fry for a further 2 minutes until the chicken starts to brown.
- Add the sugar and stir through for 30 seconds, then add the kecap manis and water and continue to cook for 5-8 minutes until chicken is cooked and the sauce starts to thicken.
- Stir through the lemon juice and mint.
- Serve with steamed rice and a green vegetable.
Kecap Manis
- 1 cup dark soy sauce
- ¼ cup molasses
- ⅓ cup brown sugar in a small pot.
- Heat until sugar dissolves.
- Store in an airtight jar.
Want more of Angela Casley's autumn appetite recipes? Check out her Curried side of salmon and Venison meatballs in tomato sauce.
